Vermicelli With Chicory
|Dry vermicelli||6 Ounce|
|Pancetta slice/Bacon||2 Ounce, chopped (2 Slices)|
|Green onions||2 Small, thinly sliced|
|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|
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.