Pasta with chicory and pecorino sauce may seem an unusual pasta dressing, but I invite you to try it before you judge. I have a very small garden and besides the usual herbs, I often gather small wild mixed greens called chicory. It’s also true that over the years I’ve scattered seeds of these little plants in the garden and, even if I harvest them, they continuously regrow. I remember when I was young my parents had lands they cultivated; when school ended they would take all of us siblings with them to help or simply play. So I know these wild greens that grow in abundance at this time of year and besides using them as a side dish I often prepare this first course.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients needed to prepare pasta with chicory and pecorino sauce
- 7 oz field chicory, cooked, boiled
- 5 oz semolina pasta (mafaldine)
- 4 sprigs rosemary
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1 hot chili pepper
- 1.5 oz Pecorino Romano
- 1 tsp salt
- to taste black pepper
Tools to prepare the chicory sauce pasta
- Frying pan
- Saucepan
- Skimmer
- Cutting board
- Knife
- Tongs
- Food chopper
Steps to prepare pasta with chicory and pecorino sauce
Sometimes I buy it, other times I pick it in my small garden; I clean it from soil by removing the roots. If necessary, I let it soak for a bit in water with baking soda (when purchased). After washing it well and changing the water often, I let it drain while I bring the water to a boil. Fifteen minutes of boiling are sufficient.
The chicory I’m using today is already ready and boiled; I put it in the food chopper and reduce it to a cream. If needed, I add a small ladle of the pasta cooking water.
In the pan I sauté a clove of garlic together with the chili and the rosemary sprigs. As soon as they are golden I add the chicory cream.
I boil the pasta — I used mafaldine — following the time indicated on the package but stopping 2 minutes earlier; I need them slightly undercooked so I can finish cooking them while tossing with the chicory cream without overcooking.
I add a small ladle of the pasta cooking water to the chicory sauce, then combine the pasta and the pecorino, add another tablespoon of extra virgin olive oil and mix well over high heat. Serve the pasta with chicory sauce while still hot with a sprinkle of freshly ground black pepper and a dusting of pecorino.
Tips
Sometimes I freeze a portion of cooked and chopped chicory to make pasta with chicory and pecorino sauce for a quick and improvised first course when there’s little time.
FAQ (Questions and Answers)
Can I replace chicory with another vegetable to prepare pasta with chicory and pecorino sauce?
I would say no — if you want to prepare this dish with the chicory sauce with pecorino and rosemary you should use chicory. You will discover a new and tasty flavor that I suggest you try. Otherwise, you can use any vegetables you like to replace the chicory.
Does Pecorino Romano contain lactose?
No, Pecorino Romano does not contain lactose thanks to aging of at least 8 months, which converts lactose into galactose and glucose.
Are there lactose-free cheeses and which ones are they?
Mostly aged cheeses are free of lactose, and among these are: Fontina, Provolone, Gorgonzola, Emmental, Gruyère, Pecorino Romano, Tuscan and Sardinian Pecorino.
