Pasta with smoked ham and red chicory | Agriturismi.it

Ingredients:
– 80 g smoked ham in one slice or cut into small cubes
– Half head of red chicory
– 1 shallot
– 200 ml vegetable stock
– 1 tbsp olive oil
– 2 fingers of white wine
– salt and pepper
– 160 g of pasta

Preparation:
– Cut the smoked ham into small cubes.
– Clean the red chicory, removing the outer leaves, slice, wash it and dry it with a clean cloth or with the centrifuge. Put it on a cutting board and chop coarsely with a large knife.
– Clean and slice the shallots finely.
– Heat the broth.
– Put the oil in a pan, add the shallot, bring it on fire and just brown on low heat. Add half a ladle of broth and cook over medium heat for 4-5 minutes.
– Join smoked ham and toss a few minutes over high heat stirring frequently. Add the white wine, add some grated pepper and let it evaporate.
– Add the red chicory, let it dry a few minutes over high heat along with a couple of tablespoons of broth and put out the fire.
– Cook pasta in abundant salted water, just before draining, add a ladle of pasta cooking water into the sauce pan, then turn on the fire.
– Toss the drained pasta to the pan over high heat for a few minutes of the sauce, stirring frequently.
– Serve immediately.

Barbara Farinelli – www.lospicchiodaglio.it