Orecchiette with fennel, chicory and n’duja
11.5 oz Barilla Orecchiette
7 oz chicory
7 oz fennel
1 spring onion
2 packs N’duja
2 tbsp extra virgin olive oil
salt and pepper to taste
Bring to boil a large pot with abundant lightly salted water.
Wash the chicory and cut Julienne. Dice the fennel.
Peel the spring onion and slice it then sauté on low heat in a non-stick pan with 2 tbsp extra virgin olive oil.
Add the chicory Julienne cut and the diced fennel and sweat for 5 minutes.
Add the N’duja and set aside.
Cook the Orecchiette, drain when al dente and sauté in a pan with the vegetables, adding a ribbon of extra virgin olive oil.