160g Sausage
15g Pine nuts
30g Butter
2 Garlic clove
1 Chili pepper, fresh
to taste Salt and pepper
40g Pecorino Romano cheese
to taste Liquorice root powder
250g (for the liquorice pasta) Pastry flour
100g (for the liquorice pasta) Fine semolina flour
50g (for the liquorice pasta) Pure liquorice, melted
175g (for the liquorice pasta) Eggs
Serves 4
Prepare the liquorice pasta by mixing all the ingredients (by hand or using a food mixer) until smooth and even. Leave to rest in a vacuum seal bag in the refrigerator for at least a couple of hours. Roll out the dough, cut out the tagliatelle, leave to dry and store them in a cool and dry place. In a pan, sauté the sausage and garlic clove in a drizzle of oil, add the chilli pepper and the turnip tops, season with salt and pepper. Discard the garlic clove. Toast the pine nuts on a baking sheet with parchment paper in a preheated oven at 180°C. Cook the tagliatelle in a pot of plenty of boiling salted water, drain “al dente” and stir in the sauce, finish with a knob of butter. Plate up the tagliatelle, garnishing with shaved pecorino cheese, toasted pine nuts, liquorice root powder and a drizzle of extravirgin olive oil.