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Made in Calabria Italy
10 oz licorice “tagliolini” pasta
10 oz turnip tops
5 oz fresh ricotta cheese
2 oz parmesan cheese
3 ts of licorice powder
1 garlic clove
Parboil the turnip tops for 2 minutes, drain, then put in a bowl filled with cold water (to stop the cooking).
Drain and wring dry.
Heat 3 ts of olive oil, saute the garlic clove and then remove.
Add chopped up turnip tops, stir, add fresh ricotta cheese, grated parmesan cheese, licorice powder and salt.
Boil the licorice “tagliolini” pasta in salted water for couple of minutes and drain.
Pour into the bowl with the condiments and toss.
Drizzle with some olive oil and serve.