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Vermicelli With Chicory

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Ingredients
  Vermicelli 1 Pound (Dry One)
  Pancetta slice 3 Ounce, thinly slivered (Bacon Slices)
  Olive oil 1⁄2 Cup (8 tbs)
  Green onions 2 , thinly sliced, ends trimmed
  Parsley sprigs 3
  Regular strength chicken broth 1 3⁄4 Cup (28 tbs)
  Grated lemon peel 1 Teaspoon
  Shredded curly endive/Escarole 12 ounce / frisee 1 pound / 6 cups shredded radicchio (12 ounce) / belgian endive 8 Ounce, shredded
  Lemon juice 2 Tablespoon
  Lemon wedges 4
  Salt To Taste
  Pepper To Taste
Directions

Cook the vermicelli in about 3 quarts boiling water, uncovered, until just barely tender to bite, 7 to 9 minutes.
Drain and place in a warm serving dish; keep warm.
Meanwhile, in a 12-inch frying pan or 5- to 6-quart pan, stir pancetta over high heat until lightly browned, 2 to 4 minutes.
Add oil, green onions, and parsley.
Stir until onions are limp.
Add broth and lemon peel.
Boil, uncovered, until liquid reduces by about 1/4 about 5 minutes.
Remove and discard parsley sprigs.
Stir in shredded chicory (and lemon juice if using radicchio).
Stir until greens wilt, 2 to 3 minutes.
Pour over hot vermicelli.
Add salt, pepper, and lemon to taste.

Recipe Summary

Method: 
Boiled

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