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Barilla® Linguine with Chicory Leaves & Olive Paté

di Academia Barilla

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Barilla® Linguine with Chicory Leaves & Olive Paté
30 minutes


First course


Ingredients for 4 people

1 box Barilla® Linguine
2 cups chicory leaves (may substitute Endive or Radicchio)
1 clove garlic
1/4 cup black olive paste
½ cup grated fresh Pecorino
3 tablespoons Academia Barilla 100% Italian Extra Virgin Olive Oil
salt and pepper to taste

Preparation 20 minutes preparation + 10 minutes cooking
1. Wash, rinse and trim the chicory, removing the tough stems and any discolored leaves

2. Boil in salted water for 5 minutes and drain

3. Cut in 2-inch pieces

4. Meanwhile, trim both ends from the garlic clove and peel outer skin

5. Heat oil in a pan over medium heat

6. Add garlic clove and remove before it browns

7. Add boiled chicory and cook for a few minutes until tender

8. Remove pan from heat, add black olive paté to chicory and mix well

9. Meanwhile, boil bavette in a large pot of salted water according to package directions

10.  Drain and toss with prepared sauce

11. Sprinkle with grated Pecorino before serving