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Penne con Cicoria | Pasta with Braised Chicory
(0)
25 min
Quick
Gurkerl Küche
Cremig, nussig und herrlich aromatisch: Penne mit sanft geschmortem Chicorée, gerösteten Walnüssen, Weißwein und feinem Parmesan. Ein edler vegetarischer Herbstgenuss!
Preparation method
Preparation & toasting
Bring a large pot of generously salted water to a boil for the penne.
Coarsely chop the walnut kernels and toast them in a dry pan over medium heat for 2–3 minutes until fragrant. Remove from the pan and set aside.
Trim the chicory, slightly cut back the core, and halve or quarter the heads lengthwise. Peel the fresh garlic and cut it into thin slices.
Chef's tip
The secret to the recipe: Searing at high heat and deglazing with dry white wine mellows the chicory's sharp bitterness and develops a wonderfully sweet, caramelised flavour.
Always keep the pasta water: Together with the cold butter and Parmesan, the starch in the cooking water binds into a wonderfully silky sauce.
Ingredients
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