Vermicelli with Chicory Recipe
Ingredients
| Vermicelli | 6 Ounce | |
| Pancetta slice | 2 , chopped | |
| Green onions | 2 Small, thinly sliced | |
| Parsley sprigs | 3 | |
| Chicken broth | 3/4 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, grated | |
| 6 cups lightly packed shredded curly endive, escarole, radicchio, or Belgian endive, rinsed and drained | ||
| Lemon juice | 1 Tablespoon | |
| Grated Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
