Tradition in the kitchen Ingredients for 4 people1 kg tenerumi approximately 2 bunches350 g spaghetti500 g cooked popped mussels3 ripe or peeled copper tomatoes3 cloves of garlicextra virgin olive oil to tasteSalt to tastechili pepper to taste You’ll also needmussel cooking water to taste20 g toasted breadcrumbsGrated Caciocavallo cheese to taste Method Clean the tenerumi*: take the most tender leaves together with the tender part of the stem and remove the fibrous part. Rinse them several times under running water to eliminate soil residues. As soon as they are clean, boil them for a few minutes in a pan with salted water. In the meantime, prepare the picchi pacchi*: in a large pan, sauté the garlic, chilli pepper and plenty of extra virgin olive oil over a low heat. Add the tomatoes from which you have removed the skin and cut into small pieces. Salt to taste. Add the already…