A light midweek supper with soft textures and flavours
Bring a deep saucepan of water to the boil and salt it lightly. Meanwhile, make a dressing. Pick 15g of basil leaves and put them into a blender with 60ml of olive oil. Grind in a little pepper and salt, then pour in 1 tbsp of white wine vinegar. Process to a smooth, thick green dressing. You need be able to pour it. If it is too thick, add a little warm water. Taste for seasoning, and adjust if necessary.
Trim 100g of greens (cima di rapa, or spinach) removing any coarse or stringy stalks or less than perfect leaves. Wash the leaves, then, when the pan of water is boiling, dunk the leaves and stems into the water and leave for a minute – two if the stalks are thicker.
