- 400 g milk
- 350 g short pasta of your choice
- 200 g clean chicory
- 50 g butter
- chili pepper
- shelled pistachios
- extra virgin olive oil
For the recipe of pasta and chicory with milk cream, blanch the chicory in boiling salted water and cool it in cold water; drain it, squeeze it and chop it. Sauté in a pan with a drizzle of oil, 1 clove of garlic and 1 red pepper for a couple of minutes. Keep it warm. Boil the pasta in boiling salted water. Meanwhile heat the milk in a saucepan with a pinch of pepper. Drain the pasta al dente (70% cooked) and pour into the milk. Finish cooking until the milk has dried. Cream it with butter and 1 tablespoon of cooking water. Serve with chicory, complete with grated lemon rind and some chopped pistachios.
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