I thought they could be improved upon and then I realized that they could never be better than this.
Cooking times vary between 7 and 9 minutes. It depends on whether the recipe calls for boiling and then sautéing in a pan or, as Mauro Uliassi of Senigallia in the Marche does it, in the pan only.

 

With his creativity, Mauro Uliassi took them to Stockholm to be served with Ancona’s famous dried cod dish called stoccafisso all'anconetana.

 

Lucio Pompili of Symposium at Cartoceto in the Marches serves them with an oxtail ragout.  

 

Marcello Nicolini of Laghetto at Portonovo near Ancona does them with zucchini flowers and squid in a sauce of scorpion fish and soft bread crumbs.  

 

At home, I do them with fresh fava beans, lonza (boned pork loin) and a marvelous fresh pecorino cheese from Sardinia.