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Vermicelli With Chicory

Chef.Foodie's picture
Ingredients
  Dry vermicelli 6 Ounce
  Pancetta slice/Bacon 2 Ounce, chopped (2 Slices)
  Green onions 2 Small, thinly sliced
  Parsley sprigs 3
  Chicken broth 3⁄4 Cup (12 tbs)
  Grated lemon peel 1 Teaspoon
  Loosely packed torn curly endive/Escarole / radicchio / belgian endive 6 Cup (96 tbs), drained, rinsed (Or Shredded)
  Lemon juice 1 Tablespoon (If Using Radicchio)
  Grated parmesan cheese 2 Tablespoon
Directions

In a 5- to 6-quart pan, cook vermicelli in about 3 quarts boiling water until just tender to bite (about 9 minutes).
Drain well, pour into a warm bowl, and keep warm.
While pasta is cooking, cook pancetta in a wide frying pan over medium-high heat until lightly browned (about 4 minutes), stirring.
Add onions and parsley and cook, stirring, until onions are limp (about 1 minute).
Add broth and lemon peel.
Bring to a boil; boil until liquid is reduced by about a third (about 3 minutes).
Remove and discard parsley.
Stir in endive or other greens (and lemon juice, if using radicchio) and cook, stirring, until greens are wilted (about 3 minutes).
Add endive mixture to pasta and mix lightly, using 2 forks.
Season to taste with salt and pepper and divide between 2 warm plates.
Offer cheese to add to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Browned
Dish: 
Noodle
Ingredient: 
Pasta
Interest: 
Everyday
Servings: 
2

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