Orecchiette with fennel, chicory and n’duja

475 Views
 
MASTERY Level
20 min
476 Views
 
MASTERY Level
4 People
20 min
INGREDIENTS for 4 people

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

Preparation

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.

 

Winter Fall Dry Eggs free Short
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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