Tagliatelle with greens

In Salento, greens such as turnip tops are a very plentiful and much loved winter vegetable. They are perfect for delicious and healthy dishes. A Puglian variant is known as 'mugnuli' - a type of 'cavolo nero' - and is uncommon in the rest of Italy. But you can also make this recipe with any greens, or with common broccoli. Homemade pasta naturally gives this recipe an extra dimension, but don't worry if want to make it with dried pasta. Speaking of dried food items, avoid dried chilli flakes if you can, use fresh chillies or those preserved in oil instead.

Take a kilo of greens, such as turnip tops. Wash and prepare them well - you should keep only the slenderest shoots and smallest leaves. Boil the greens in salted water. In a separate frying pan, gently fry the garlic and chilli in some olive oil. If you don't have any garlic, and if you prefer, you can substitute spring onions! Drain the boiled greens and add them to the pan with the garlic and chilli and warm through. While the greens are cooking in the chilli oil mixture, combine the flour and water until you get a ball of dough. Allow to rest for 10 minutes, then roll it out and make the taglietelle. Cook the pasta in the same water as the greens, then drain and combine with the other ingredients in the frying pan. Serve immediately. This recipe in Salento takes the name 'Tria cu lli mugnuli' and is absolutely delicious.