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Apartments in Florence, Perugia, Rome, Sorrento and Positano |
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SPAGHETTI WITH CHICORY
For 4-6 servings:
- 400 g spaghetti
- 4 heads of chicory
- ½ onion
- 150 g fontina (optional)
- ½ glass cream
- Extra virgin olive oil
- Nutmeg
- pepper
- Salt
- Pepper
Wash the chicory carefully and cut into strips. Sauté the finely chipped onion in a few spoonfuls of oil; add the chicory, cover the pot and allow to cook over a low heat. Before turning off the heat, season with salt and a generous amount of freshly ground pepper. In the meantime, boil the spaghetti and drain when al dente; transfer to the pot with the chicory. Mix well with the cream and the fontina cheese cut into cubes. Sprinkle with grated nutmeg.
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