Trecce dell’orto pasta, cheek, chicory, dried tomatoes and pine nuts.

DIFFICULTY:

2/3

PREPARATION TIME:

30'

INGREDIENTS FOR:

4 SERVINGS

350 g Trecce dell’Orto
200 g Puntarelle chicory
100 g Guanciale bacon
100 g Dried tomatoes
50 gr Pine nuts
1 garlic clove
Salt

PREPARATION

1. Wash and clean the chicory by cutting it into thin slices, finely chop the guanciale bacon and brown it in a hot pan with garlic and no oil.

2. In the meantime, rehydrate the dried tomatoes for 10 minutes in lukewarm water and mix them in a food processor to form a cream, adding a bit of oil.

3. Toast the pine nuts separately in the pre-heated oven at 160 °C or the hot pan for a few minutes.

4. Boil the pasta slightly underdone and drain it in the pan with the bacon, add the chicory, the cream of dried tomatoes and complete with the toasted pine nuts.

5. Serve

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