In Italy it is eaten in a bowl with a spoon – and often overcooked so the flavours and textures meld into a distinctive earthy, mineral and possibly sulphurous melange. It perhaps makes more sense for our palates to use a well-cooked stew in pasta, but it would be a shame not to convey some semblance to the authentic version – so I have cooked my vegetables ‘tender but firm’ and arranged over grilled polenta.
My version includes asparagus, which shares the sweet earthy taste of main ingredients. In some versions the vegetables are deliberately overcooked. However, here they are cooked till tender and arranged over grilled polenta.