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Recipe: Linguine with Chicory and Olive Paté
Ingredients for 4 people

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1 box linguine
2 cups chicory
1 clove garlic
¼ cup black olive paste
½ cup grated fresh Pecorino
3 tablespoons Academia Barilla 100% Italian Extra Virgin Olive Oil
salt and pepper to taste

Le Ricette

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Linguine with Chicory and Olive Paté

di Academia Barilla

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Short Video

PREPARATION TIME
30 min

DIFFICULTY
Easy

TYPE
First course

Tags

Easy, Long shapes, Classic Blue Box, Brunch, Quick meal, First course, 10 minutes, 20 minutes, 30 minutes, Academia Barilla 100% Italian Extra Virgin Olive Oil, Chicory, Olive paste , Pecorino Cheese , Spring, Winter

Ingredients for 4 people

1 box linguine
2 cups chicory
1 clove garlic
¼ cup black olive paste
½ cup grated fresh Pecorino
3 tablespoons Academia Barilla 100% Italian Extra Virgin Olive Oil
salt and pepper to taste

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Ingredients

Academia Barilla 100% Italian Extra Virgin Olive Oil

Preparation 20 minutes preparation + 10 minutes cooking

Wash, rinse and trim the chicory, removing the tough stems and any discolored leaves.

Boil in salted water for 5 minutes and drain. Cut in 2-inch pieces.

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

Heat oil in a pan over medium heat. Add garlic clove and remove before it browns.

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

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

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

Drain and toss with prepared sauce.

Sprinkle with grated Pecorino before serving.

Products (1)

Linguine

Try Barilla Classic Blue Box's Linguine. This thin pasta shape works with all pasta dishes but is best known to be paired with traditional pesto.

Tags:

Wine pairing

A presence of aromas, with slight sensations of fat given by the Pecorino and an oily sensation. A white wine that is low in alcohol content with a fresh bouquet and a mellow, dry taste. Vermentino della Riviera Ligure Di Ponente D.O.C.

Chef's Tip

Olive pâté in general is the simplified equivalent of tapenade, a condiment from Provence that is made of (ripe) black olives, oil, garlic and other spices. It is easily found on the market and is used to dress pasta as well as to prepare tarts.