Chicory Cream Pasta

Hi everybody! My name is Andrea and I’ve been Alice’s friend since high school. I too have a bit of passion for cooking, so you might see me pop up in her blog every now and then… Today’s recipe is one of my favourite – it’s very tasty, but most importantly it’s very easy (trust me!).

Ingredients

For 4 people

Farfalle or fusilli pasta 360g

Red Chicory 2 or 100g

Double cream 150ml

Shallot 1

Pecorino or parmesan grated cheese 30g

Extra virgin olive oil 2 spoons

Salt A sprinkle

Pepper A sprinkle

Rock salt A handful

Provolone or similar cheese 1 slice to decorate

Method

1. Chop the shallot in half and add it to a pan with olive oil.

2. Chop the chicory and add it in the pan. Cook it for 5 minutes (make sure the flame is not too high).

3. In the meantime, put water to boil in a pan for the pasta and add salt. Add the pasta and cook it for as long as it’s suggested by the brand. Add a scoop of water to the chicory sauce once you have added the pasta to the boiling water.

4. While the pasta is cooking, remove the shallot, place the chicory in a beaker and use an immersion blender to mix the chicory sauce and the double cream.

5. Put the mix back in the pan you used to cook the chicory and add the grated cheese (because cheese is good everywhere).

6. Add salt and pepper according to your preference.

7. To serve, mix the pasta and the sauce together, then add the sliced cheese as decoration.

Tip: as an alternative, if you feel like a change, you can substitute the grated cheese with cubes of provolone or scamorza and add it at the end.