Tagliolini with chicory


by: Walter

Best known as a coffee substitute or additive, young leaves are less bitter than dandelion, especially if picked growing in shade. As a medicinal chicory is found to contain volitile oils that kill intestinal worms and in Germany the flower has been used to treat ailments from gallstones to sinus problems. Every part of the plant is edible with no ill effects. It is best tasting when found growing in shady areas and from early spring through the autumn months.


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serves: 4

1 recipe quantity of fresh egg pasta dough

small head of chicory

5 tablespoons extra virgin olive oil

2 cloves garlic (finely chopped)

1/2 wineglass of dry white wine

4 anchovy fillets

2 tablespoons grated pecorino cheese

salt and pepper

Nutrition Facts
Tagliolini with chicory

Servings Per Recipe: 4

Amount per Serving

Calories: 381

  • Total Fat: 20.7 g
  •     Saturated Fat: 3.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 67.8 mg
  • Sodium: 181.9 mg
  • Total Carbs: 36.8 g
  •     Dietary Fiber: 0.2 g
  •     Sugars: 0.2 g
  • Protein: 10.4 g

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1.  Roll the pasta dough, then make the tagliolini.

2.  Bring a large pan of salted water to the boil fer the chicory. Cut off the base of the chicory, so that the leaves come away, then wash them carefully. Put the chicory in the boiling water and blanch for about a minute, to take away the excess bitterness. Drain.

3.  Lay the leaves en a cutting heard and flatten them. Cut each leaf in half across the width (so each half is more or loss the same length as the tagliolini), then cut into thin strips, so that they look similar to the tagliolini.

4.  Heat half the oil in a large sauté pan, add the garlic and cook gently until soft without allowing to color. Add the strips of chicory and cook, stirring, for a couple of minutes. Add the white wine and let the alcohol evaporate. Put in the anchovies and let them dissolve without frying. Taste and season as necessary.

5.  Bring another large pan of water to the boil for the pasta. Salt it and put in the tagliolini, stirring to prevent it from sticking. Cook for a couple of minutes, until al dente. Drain, reserving some of the cooking water.

6.  Add the drained pasta to the pan containing the sauce, toss and use a fork to mix the pasta and chicory together, so that it looks like two different colors of tagliolini. Gently add the rest of the olive oil, incorporating everything together. Add some of the cooking water from the pasta if necessary to loosen, then add the grated pecorino and serve.

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