Maltagliata with wild chicory, anchovy and pecorino cheese

250 g Maltagliata “Aldo's Pasta”

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For 4 people

Ingredients

  • 50 g EVO oil
  • 120 g white onion
  • 2 g red chilli (fresh)
  • 70 g anchovies in oil
  • 10 g garlic
  • 100 g vegetable broth
  • 300 g field chicory
  • 40 g aged pecorino (grated)

Difficulty

Media

Cost

Alto

Preparation

15 Minutes

Portions

4 Guests

Recipe

Very finely chop the onion and garlic. Clean the chicory and chop it coarsely. In a pan, fry the onion and garlic. When it is well dried, add the chopped anchovy. Pour in the vegetable broth and cook over low heat for 5 minutes.

In a large saucepan, plunge the chicory into boiling salted water. When it starts boiling again, cook the maltagliati for about 4 minutes. Drain the pasta and chicory. Dip the maltagliati in the sauce and stir in the pecorino.

Chef Giorgio Nardelli

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