Spaghetti with Spring Flavours

Wash the carletti, bruscandoli and red turnip leaves thoroughly, removing any tough or damaged parts.

Move on to the asparagus: trim off the woody ends, separate the tips and set them aside, then slice the stems into rounds. Finely chop the onion and parsley, keeping some aside for the final garnish. Cut the eggplant peel (previously washed) into thin strips. Rinse the anchovies if they are salted, or simply drain them if they are in oil. Finally, grate the lemon zest, avoiding the white pith, and lightly crush a clove of garlic.

Now you can begin cooking. In a large pan, pour a generous drizzle of extra virgin olive oil and sauté the garlic clove. When it starts to release its aroma, remove it and add the red turnip leaves together with the chopped onion and part of the parsley. Cook over medium heat.

Add the asparagus stems, carletti, bruscandoli and eggplant peel. Stir well and let everything cook for a few minutes. Add the anchovies, which will melt with the heat, creating a rich and flavourful base. Pour in a ladle of cooking water, add a splash of soy sauce and adjust with salt.

When the vegetables are tender yet still vibrant, add the asparagus tips and cook for a few more minutes, then turn off the heat.

Meanwhile, cook the pasta in plenty of salted water. Drain it al dente, reserving some of the cooking water. Put the pan back on the heat, add a ladle of pasta water and toss in the drained pasta, mixing well to combine all the flavours.

In a separate bowl, prepare a fresh dressing with extra virgin olive oil, chopped parsley and grated lemon zest.

Serve the pasta hot, finishing with the lemon dressing and a sprinkle of pecorino cheese for a balanced, fragrant and characterful dish.