Orecchiette with Chicory and Cherry Tomatoes
We Southern Italians do not like to be bitter people, but we do enjoy our bitter foods! In Sicily and in Puglia, we especially love our bitter greens- cavoli of all kinds and of course the pungent chicory that is loved either raw in salads, or cooked down in dishes like this... an acquired taste for some- but once your taste buds have been educated to appreciate the wide variety of bitter tasting ingredients in the Italian cuisine, the more you will benefit from it!
By combining the bitterness of the greens with the fruitiness of the cherry tomatoes, the sweetness of the shallot and the saltiness of the ricotta cheese, this a great combination and a maybe more accessible starting point to begin to get to know the beauty of a little bitterness now and again... and if you already know and love it- then it is simply a great meal to tuck-in to and to enjoy!
By combining the bitterness of the greens with the fruitiness of the cherry tomatoes, the sweetness of the shallot and the saltiness of the ricotta cheese, this a great combination and a maybe more accessible starting point to begin to get to know the beauty of a little bitterness now and again... and if you already know and love it- then it is simply a great meal to tuck-in to and to enjoy!
There are many kinds of chicory and once again, being the frugal fellow that I am, I used the outer leaves of the "Puntarelle" to make this dish. If you happen to live somewhere you simply can not get any kind of bitter chicory, you could possibly substitute dandelion greens to make this- and if all else fails, some wild arugula. For one portion I needed about 2 handfuls of the leaves- which seems a lot maybe at first, but they do wilt down quickly, in exactly the same way that spinach does. Other than that, 1 shallot, 7-8 cherry tomatoes, 2 handfuls of orecchiette and a little salted Ricotta or seasoned Parmesan for grating.
Simple, rustic, healthy and easy- just like all of the best pasta dishes are! Are you ready for a real taste of the South?
Wash the greens thoroughly, as they tend to be rather sandy and chop them relatively finely. Bring your cooking water to the boil, add a good tablespoon of salt and add the orecchiette and the white stalks first- reduce the heat to a gentle rolling boil and let them simmer away for 3-4 minutes.
After 3-4 minutes, add the green parts of the leaves, continue boiling for a further 3-4 minutes and turn off the heat. The orecchiette will not be cooked yet, but they will be almost there and the residual heat will make sure they soak up the good, strong flavor of the greens.
Next, quickly halve the cherry tomatoes, finely chop the shallot and fry them with olive oil until they become a glorious color and the tomatoes begin to brown.
Add the orecchiette, the chicory and a good bit of the water they have boiled in, stir them through and allow them to continue cooking together for a further 3 minutes or so. By that time, they will have finished cooking, thickened the broth, now reddened and enriched by the tomatoes and they will be ready to serve!
Serve with freshly ground pepper, a scattering of grated, salted ricotta cheese and a drizzle of fine, extra virgin olive oil... & buon appetito!
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