Tagliatelle with chicory

Name: Tagliatelle with chicory - Constantina M.
Ingredients: 200 g tagliatelle pasta; 400 g chicory leaves; 20 ml olive oil; 2 cloves of garlic; parmesan

Pasta/Pizza - Tagliatelle with chicory by Constantina M. - Recipia

Pasta with Chicory and Garlic The first time I tried to cook pasta with chicory leaves, I wasn't too convinced I would like it, but I was pleasantly surprised by the final taste. Chicory leaves are commonly used around here, so finding them wasn't difficult. The recipe is simple and quite quick; it all depends on organization and draining the leaves in time. Quick Info Total time: approximately 35-40 minutes Preparation time: 10 minutes Cooking time: 25-30 minutes (including boiling and draining the chicory, cooking the pasta, and preparing the sauce) Servings: 2 Difficulty: easy Recipe type: main dish, lunch or dinner Ingredients 200 g tagliatelle pasta 400 g chicory leaves (use the freshest you can find) 20 ml olive oil 2 cloves of garlic parmesan (to taste, for serving) salt (for boiling water and chicory) Preparation Method 1. Wash the chicory leaves thoroughly under cold running water to remove any impurities or traces of dirt. 2. Fill a pot with cold water, add salt, and bring the chicory leaves to a boil. Let them cook until tender, about 10-15 minutes, depending on how delicate they are. 3. After boiling, drain the leaves in a colander and gently press them to remove as much water as possible. It's important to drain them well. 4. In a skillet, heat the olive oil over medium heat. Peel the garlic and cut it in half or slice it, then add it to the oil. 5. Sauté the garlic until it starts to turn golden (don't burn it; just let it release its aroma). Remove the garlic from the skillet and discard it or save it for another use, if you prefer. 6. Add the drained chicory leaves to the skillet, stir, and sauté for 3-4 minutes to incorporate them with the oil and allow any remaining liquid to evaporate. 7. Transfer everything from the skillet to a blender and blend until you obtain a fairly smooth paste. If it seems too thick, you can add a tablespoon or two of the water in which the leaves were boiled. 8. Meanwhile, bring a pot of salted water to a boil for the pasta. When the water is boiling, add the pasta and cook according to the package instructions (usually 6-8 minutes for tagliatelle). 9. Once the pasta is ready, drain it well and reserve a little of the cooking water if you want to thin out the sauce. 10. Mix the hot pasta with the chicory paste from the blender, directly in a bowl or back in the same skillet. If needed, add another tablespoon of pasta water. 11. Serve immediately, sprinkling grated parmesan on top to taste. Why I Make This Recipe Often I love it because it's a simple way to use chicory, especially when I find it fresh. The pasta turns out hearty and slightly bitter from the chicory, doesn't require complicated ingredients, and doesn't take much time. It's perfect whenever you need something quick. Tips and Variations Tips If the chicory leaves are older, cover them while boiling and taste after 15 minutes; they can sometimes be tougher. Drain the chicory very well; otherwise, the sauce will be too watery. If you prefer a milder garlic flavor, remove the garlic from the oil as soon as it starts to color slightly. Substitutions If you don't have tagliatelle, other flat pasta types like fettuccine or even spaghetti will work. Chicory can be replaced with spinach or Swiss chard, but the flavor won't be as bitter. Variations You can add a little lemon juice to the chicory paste for a tangy note. If you like, you can also add a bit of chili pepper to the oil along with the garlic. Parmesan can be substituted with pecorino or even nutritional yeast for a vegan option, but the texture and final taste will differ. Serving Ideas Serve the pasta hot, with plenty of grated parmesan on top, and if you like, a sprinkle of freshly ground pepper. A simple tomato salad or a slice of toasted bread pairs well alongside. Frequently Asked Questions 1. Can I use garden chicory or just wild chicory? You can use any type of chicory, as long as it is tender and well washed. 2. If I don't have a blender, how can I make the sauce? You can chop the chicory finely with a knife; it won't be a smooth paste, but it will work. 3. Can I make the recipe without garlic? You can omit the garlic, but the flavor will be more neutral. 4. What do I do if the sauce turns out too thick? Add a little pasta cooking water gradually, mixing well until you reach the desired consistency. 5. Can I store the sauce in the fridge? Yes, you can keep the chicory sauce in the fridge for 1-2 days in a sealed container. Nutritional Values Estimate for one serving (half of the recipe): approximately 420 kcal, 15g protein, 65g carbohydrates, 10g fat. Values may vary depending on how much parmesan you use. Chicory provides fiber, while olive oil and parmesan add healthy fats. Storage and Reheating Pasta with chicory is best enjoyed immediately after preparation. If there are leftovers, they can be stored in the fridge in a covered container for up to 1 day. To reheat, place them in a skillet with a little water to prevent drying out. However, the texture of fresh pasta is better than reheated.

Tagliatelle with chicory

Tags

Categories