Spaghetti with Cream of Turnip Tops, Nduja and Stracciatella

Method

1. Separate the leaves from the stems of the turnip tops; keep the florets.
2. Blanch the turnip tops in lightly salted boiling water for a few seconds. Transfer to an ice bath to cool and preserve the green colour. Reserve the blanching water.
3. Squeeze the turnip tops well. Place in a blender. Add a pinch of salt, a drizzle of olive oil, and a splash of water. Blend until smooth to obtain a bright green cream. Set aside.
4. In the same blender, add the stracciatella and a piece of 'nduja (taste first to check spiciness). Blend until combined and spicy. Set aside.
5. Cook the spaghetti in the reserved blanching water (or fresh salted water) until al dente.
6. Meanwhile, in a large pan over medium-low heat, melt a piece of 'nduja with a splash of water. Optionally, add a clove of garlic and a drizzle of olive oil for a garlic-chili oil base (note: not vegetarian).
7. When the pasta is al dente, drain and transfer to the pan. Add a ladle of pasta cooking water and the turnip tops cream. Toss well with a drizzle of olive oil to mantecare (emulsify).
8. Serve generously, finishing each plate with a spoonful of the stracciatella and 'nduja cream on top.