This dish is something delicious. We are talking about orecchiette with chicory and cherry tomatoes, a typical recipe of the Italian Apulian tradition. Each flavor finds its place and enhances the others. The bitterness of the chicory contrasts with the sweet note of the cherry tomatoes and a more decisive note is given by the anchovies, which make the dish simply delicious. Finally, orecchiette pasta completes the recipe, so full-bodied and consistent. We liked this recipe so much that we decided to share it. Sure you will also like it, enjoy your orecchiette pasta Italian style!
320 grams of durum wheat orecchiette
700 grams of chicory
200 grams of cherry tomatoes
4 anchovies in oil
1 clove of garlic
Seasoned Pecorino cheese (optional)
Extra virgin olive oil
Clean and cut the chicory into pieces, removing part of the tough stems. Cut the cherry tomatoes into quarters and mince the garlic. Brown the garlic in a pan with extra virgin olive oil. Add the anchovies cut into pieces and melt them over very low heat. Add the cherry tomatoes, raise the heat and cook for 5 minutes. Boil the pasta in plenty of salted water. When there are five minutes left at the end of cooking, add the chicory. Drain the pasta and chicory and put them into the pan with the sauce. Cook for one minute. Serve with grated pecorino cheese and a pinch of chilli.