RomanItalian
Pasta with Chicory and Pecorino
by Cucina con Ruben · 548K subscribers on YouTube
A classic Roman winter pasta dish: fusilli with blanched chicory, potato, garlic, chili, and pecorino cheese, creamy and comforting.
- Difficulty
- easy
Ingredients
9 items- ChicoryTo taste, about a bunch
- Extra Virgin Olive OilAbundant, for sautéing and finishing
- Garlic1 clove
- Chili Pepper1 fresh chili, to taste
- Potato1 medium potato, peeled and diced
- FusilliAbout 320g per 4 servings (to taste)
- Pecorino RomanoGenerous amount, grated
- SaltFor the pasta water and to taste
- Black PepperTo taste
Method
- Fill a pot with salted water, bring to a boil, and add the chicory. Blanch for 3–4 minutes.
- Prepare an ice bath. Transfer the chicory from the boiling water into the ice bath to fix the color. Reserve the cooking water.
- Squeeze the chicory well, then chop it into small pieces.
- In a large pan, heat abundant olive oil. Add a clove of garlic and a chili pepper (whole or sliced). Sauté gently.
- Add a peeled potato cut into small dice. Cook, stirring, until golden.
- Add the chopped chicory to the pan and mix well.
- Cook the fusilli in the reserved chicory water until al dente.
- Transfer the pasta to the pan with the chicory and potato, adding a ladle of pasta water.
- Grate a generous amount of pecorino cheese over the pasta and stir vigorously to create a creamy sauce. Adjust consistency with more pasta water if needed.
- Finish with a drizzle of raw olive oil and serve immediately.
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.
