bari


 ORECCHIETTE

 

Orecchiette 350 gr
Round red chicory 150 gr
Endives 150 gr
Spinach 100 gr
Roman bacon 60 gr
Long tomato 5 no.
Extra virgin olive oil 4 tablespoons
White onion 1 no.
Salt to taste


1 Cook the Orecchiette in abundant salted water.

2 In the meantime, soften the chopped onion in a pan in some heated oil. Add the diced pancetta, spinach, the chicory and the endives cut into pieces.

3 Sauté the ingredients briefly, then add the tomatoes (peeled, without seeds and diced). Add salt to taste and some tablespoons of water (if necessary) to complete cooking.

4 Drain the Orecchiette sauté in the sauce and serve immediately.