Pasta with chicory and pecorino sauce might seem unusual as a pasta dressing, but I invite you to try it before passing judgment. I have a very small garden, and apart from the usual herbs, I often gather small wild mixed greens called chicory here and there. It’s also true that over the years I’ve always scattered seeds of these plants in the garden, and even if I pick them, they keep growing. I remember when I was young, my parents, having their own lands to cultivate, would take us all with them after school to help or just to play. So, I know these wild greens that grow abundantly during these periods, and besides using them as a side dish, I often prepare this first course.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer
- Energy 315.55 (Kcal)
- Carbohydrates 37.45 (g) of which sugars 1.63 (g)
- Proteins 10.70 (g)
- Fat 14.38 (g) of which saturated 3.84 (g)of which unsaturated 0.49 (g)
- Fibers 3.50 (g)
- Sodium 1,498.92 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients needed to prepare pasta with chicory and pecorino sauce
- 7 oz chicory, field, cooked, boiled
- 5.3 oz semolina pasta (mafaldine)
- 4 sprigs rosemary
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- 1 hot chili pepper
- 1.4 oz Pecorino Romano cheese
- 1 tsp salt
- to taste black pepper
Tools for preparing pasta with chicory sauce
- Skillet
- Pot
- Skimmer
Steps for preparing pasta with chicory and pecorino sauce
Sometimes I buy it, other times I gather it from my small garden, cleaning it from the soil and removing the roots. If necessary, I soak it for a bit in water and baking soda (for the purchased ones). After washing it well and changing the water often, I let it drain while I bring water to a boil. 15 minutes of boiling is sufficient.
The chicory I use today is already ready and boiled, I pass it through the food processor and reduce it to a cream, adding a little pasta cooking water if necessary.
In the skillet, I sauté a clove of garlic with the chili pepper and rosemary sprigs. Once they are golden, I add the chicory cream.
I cook the pasta, I used mafaldine, for the time indicated on the package, leaving it two minutes short; I will use these two minutes to toss the mafaldine with the chicory cream to avoid overcooking.
I add a ladle of pasta cooking water to the chicory sauce and combine the pasta and pecorino, along with another tablespoon of extra virgin olive oil, mixing everything well over high heat. Serve the pasta with chicory sauce hot, with a sprinkle of freshly ground black pepper and a dusting of pecorino.
FAQ (Questions and Answers)
Can I substitute the chicory with another vegetable for preparing pasta with chicory and pecorino sauce?
I would say no; if you want to prepare this dish with chicory sauce with pecorino and rosemary, you should use chicory. Surely you will discover a new and delightful flavor that I propose you try. Otherwise, you can use any vegetables you want to replace the chicory.
