B&B BREZZA MARINA ***

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ITALIAN RECIPE OF THE DAY

SPAGHETTI WITH CHICORY

For 4-6 servings:

400 g spaghetti
4 heads of chicory
½ onion
150 g fontina (optional)
½ glass cream
Extra virgin olive oil
Nutmeg
pepper
Salt
Pepper

Wash the chicory carefully and cut into strips. Sauté the finely chipped onion in a few spoonfuls of oil; add the chicory, cover the pot and allow to cook over a low heat. Before turning off the heat, season with salt and a generous amount of freshly ground pepper. In the meantime, boil the spaghetti and drain when al dente; transfer to the pot with the chicory. Mi ... continue

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