PASTA AND CHICORY

The dried and ground pepper is not in all the Italian regions, is used mainly in Molise, Calabria and Basilicata. These peppers are also known as Senise peppers. Peppers are small in size with a thin thickness. Due to their low water content are perfect to be dried. You make the long garlands (wreaths, necklaces) of peppers and left to dry in the sun. To make the powder after dried are put in the oven for a few minutes and smoothies. The powder is mainly used for the sausages, but also in the kitchen as in this recipe from my grandmother.

Difficulty: Low

Servings: 4

Category: Primo

Prep. Time: 20 min.

Cooking time: 10 min.

Ingredients

Preparation

Heat the water and salt, add the chicory and bring to a boil. Add the pasta and cook. Meanwhile, cook pasta in which a small frying pan heat the oil with the garlic clove whole. When the oil begins to fry off and add the dry ground pepper. Remove the garlic clove and pour the oil in the dough and chicory and serve.
In alternative you can use the chicory escarole.