Directions
Peel and wash the chicory (only the tips and the most tender leaves). Cook the chicory in boiling water for a few minutes then drain and rinse in cold water to fix the colour. Add oil, garlic and chilies to a skillet, brown, add the cooked chicory and sauté for 5 minutes, then set aside.
Boil the pasta in plenty of salted water. When cooked, drain but save some cooking water. Tip the pasta into the skillet with the chicory, add the cheese and mix carefully. If it seems too dry, add a little pasta water.
Serve drizzled with olive oil.
Ingredients (serves four)
- FOR THE PASTA
- 250 g durum wheat flour
- 250 g Italian 00 (cake) flour
- 3 Eggs
- 7 Anchovy fillets in oil
- Water to taste
- FOR THE SAUCE
- 500 g clean asparagus chicory
- 4 tablespoons olive oil
- 1 red pepper
- 2 cloves garlic
- 120 g grated caciocavallo cheese
- Salt to taste
Spaghetti with Anchovies, Asparagus Chicory and Caciocavallo Cheese
Ingredients (serves four)
- FOR THE PASTA
- 250 g durum wheat flour
- 250 g Italian 00 (cake) flour
- 3 Eggs
- 7 Anchovy fillets in oil
- Water to taste
- FOR THE SAUCE
- 500 g clean asparagus chicory
- 4 tablespoons olive oil
- 1 red pepper
- 2 cloves garlic
- 120 g grated caciocavallo cheese
- Salt to taste
Directions
Peel and wash the chicory (only the tips and the most tender leaves). Cook the chicory in boiling water for a few minutes then drain and rinse in cold water to fix the colour. Add oil, garlic and chilies to a skillet, brown, add the cooked chicory and sauté for 5 minutes, then set aside.
Boil the pasta in plenty of salted water. When cooked, drain but save some cooking water. Tip the pasta into the skillet with the chicory, add the cheese and mix carefully. If it seems too dry, add a little pasta water.
Serve drizzled with olive oil.
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