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Vermicelli with Chicory Recipe
|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|
Calories 518 Calories from Fat 136
% Daily Value*
Total Fat 15 g23.3%
Saturated Fat 6.7 g33.4%
Trans Fat 0 g
Cholesterol 33.2 mg11.1%
Sodium 953.6 mg39.7%
Total Carbohydrates 70 g23.3%
Dietary Fiber 8.9 g35.6%
Sugars 4.5 g
Protein 23 g46.1%
Vitamin A 85.5% Vitamin C 42%
Calcium 26.6% Iron 18.7%
*Based on a 2000 Calorie diet
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.