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orecchiette cicorie

Strong distinctive flavours mingle but are not superimposed.


Ingredients (serves 4) :

350 g orecchiette  
500 g wild chicory 
1 dried chilli pepper 
300 g tomato sauce 
50 g ricotta marzotica 
2 cloves garlic 
extra virgin olive oil
salt

 

Method:

Clean the chicory, remove any withered leaves and wash in plenty of water. Heat 3 spoonfuls of extra virgin olive oil in a large pan and gently cook the pepper and one whole clove of garlic. Wash the tomatoes and cut into 4 pieces, place them in a pan and cook for 15-20 minutes, salting as necessary. Bring a large pan of salted water to the boil and cook the chicory for 5 minutes; then add the orecchiette and cook until al dente. Drain the chicory and pasta, then transfer to a frying pan containing heated oil. Mix and allow to stand for 2-3 minutes to absorb the flavour. Serve, arranging the orecchiette and chicory, the sauce, and the ricotta marzotica separately as in the photo.

 

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