Tagliatelle with chicory and Parma ham

Type of recipe: First courses

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Preparation method:

Thoroughly wash and clean the chicory and slice finely. Place in a pan with the ham, cut into thin strips, and the finely-chopped fresh spring onions. Add some oil and cook for a few minutes. In the meantime, cook the pasta, drain and add to the chicory sauce. If necessary, also add a ladleful of the water the pasta was cooked in.
The dish will be a lovely reddish-green colour that marries well with the straw-yellow pasta and the sweetness of the pasta and spring onions will balance the bitterness of the chicory.

Preparation method:

Thoroughly wash and clean the chicory and slice finely. Place in a pan with the ham, cut into thin strips, and the finely-chopped fresh spring onions. Add some oil and cook for a few minutes. In the meantime, cook the pasta, drain and add to the chicory sauce. If necessary, also add a ladleful of the water the pasta was cooked in.
The dish will be a lovely reddish-green colour that marries well with the straw-yellow pasta and the sweetness of the pasta and spring onions will balance the bitterness of the chicory.
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