Vermicelli With Chicory
|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|
|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|
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.