RomanItalian
Pasta with Chicory and Anchovies
by Cucina con Ruben · 548K subscribers on YouTube
A Roman-style pasta dish with cicoria (chicory), garlic, oil, chilli, anchovies, and a crunchy breadcrumb topping with sun-dried tomatoes and lemon zest.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- medium
Ingredients
12 items- 500 gChicoryChicory, not too bitter variety
- 500 gPastaShort pasta like mezze maniche
- 6 pcsAnchoviesAnchovy fillets in oil
- 3 pcsGarlicCloves, sliced
- Chili PepperTo taste, fresh or dried
- Olive OilExtra virgin, as needed
- 30 gButterFor mantecatura
- 100 gBreadStale bread, made into breadcrumbs
- 30 gDried TomatoesSun-dried tomatoes, chopped
- 1 pcsLemonZest only
- SaltFor pasta water
- Pecorino Romano(optional) — Optional, grated to taste
Method
- Bring a large pot of salted water to a boil. Add the chicory and blanch for 3-4 minutes until softened. Reserve the cooking water.
- In a pan, heat olive oil and add the anchovy fillets, mashing them until they dissolve.
- Add sliced garlic and chilli pepper to the pan and sauté gently.
- Drain the chicory, squeeze out excess water, and chop it into small pieces. Add to the pan with the anchovy mixture.
- Cook the pasta in the reserved chicory water until al dente.
- Meanwhile, prepare the breadcrumb topping: in a separate pan, heat olive oil and add stale breadcrumbs, chopped sun-dried tomatoes, and a pinch of chilli. Toast until golden and fragrant.
- Add a knob of butter to the chicory pan and toss in the drained pasta. Add a splash of pasta water and mix well.
- Finish with grated lemon zest and serve with the crunchy breadcrumb topping.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
