Vermicelli With Chicory Recipe

Summary

Method

Ingredients

 Vermicelli1 Pound (Dry One)
 Pancetta slice3 Ounce, thinly slivered (Bacon Slices)
 Olive oil1⁄2 Cup (8 tbs)
 Green onions2 , thinly sliced, ends trimmed
 Parsley sprigs3
 Regular strength chicken broth1 3⁄4 Cup (28 tbs)
 Grated lemon peel1 Teaspoon
 Shredded curly endive/Escarole 12 ounce / frisee 1 pound / 6 cups shredded radicchio (12 ounce) / belgian endive8 Ounce, shredded
 Lemon juice2 Tablespoon
 Lemon wedges4
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3015 Calories from Fat 1280

% Daily Value*

Total Fat 144 g221%

Saturated Fat 27 g135.2%

Trans Fat 0 g

Cholesterol 60 mg

Sodium 2888.4 mg120.3%

Total Carbohydrates 345 g115.2%

Dietary Fiber 26 g103.9%

Sugars 19.9 g

Protein 74 g147.6%

Vitamin A 123.8% Vitamin C 119.8%

Calcium 16.4% Iron 63.4%

*Based on a 2000 Calorie diet

Directions

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.
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