Last week I was strolling around the Copenhagen’s popular market place, Torvehallerne. This market is located right by Nørreport Station, in a vibrant area of the city center. Among the Danish delicacies (the well known smørrebrød – the Danish open sandwich – it is a must-try) the farmers sell local vegetables, and some Italian niche products. There I found the Catalogna chicory, aka Puntarelle, which is considered the most important Italian variety of large-leaf chicory. Could I miss the chance to buy it and prepare a very Italian pasta with chicory, stracciatella cheese and anchovies? Absolutely not! (Marinella)
More recipes with chicory here: Sautéed chicory, Chicory with anchovies sauce: Puntarelle alla romana.
Pasta with Chicory
|Preparation Time: 20 min|
- 320g Spaghetti
- One medium size Chicory
- 4 anchovy fillets in oil
- 250g Stracciatella cheese (the inner part of 2 burrata) or 1 fresh mozzarella cheese
- Evo oil, salt and Pepper
- Remove the light-green inner part of the chicory. With a sharp knife cut each crunchy stalk lengthwise into thin (as thin as you can) strips and place them in a bowl filled with cold water.
- Steam the external deep – green leaves until softened.
- Keep aside 1 spoon of stracciatella cheese to decorate the dish.
- Blend the steamed leaves along with 1 spoon of Evo Oil, the anchovies and the cheese until obtaining a smooth sauce. Season with salt and pepper.
- Fill a big pot with water and bring to a boil. When it is boiling add salt (about 20g, or 3.5 tsp, for 3 lt of water). Cook the Spaghetti in the boiling water according to the package instructions, until al dente.
- In a serving bowl pour the chicory sauce along with the Spaghetti, and toss well. Serve the pasta in 4 plates and decorate with some stracciatella cheese and the chicory strips (drained and dried). Finish with EVO oil and pepper.
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