Fusilli with Puntarelle
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g fusilli
- Salt water
- 1 head chicory (puntarella - asparagus chicory), approx. 450 g
- 1 tablespoon olive oil for frying
- 1 clove garlic
- 1 onion (s)
- 5 anchovies in oil
- 1 can / s tomatoes, chunky
- 3 tablespoon pine nuts
- 60 g parmesan (Parmiiano reiano)
- possibly balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Roast the pine nuts in the pan, then set aside. Cook the fusilli in boiling salted water according to the instructions on the package.
- Finely dice the garlic and onion and fry in olive oil. Chop the anchovies a little, add them and let them melt. Then add the puntarella, cut into strips, and sauté briefly. Deglaze with the tomato pieces.
- Depending on the saltiness of the anchovies, add a little salt and possibly also pepper. If the puntarella is too bitter for you, you might like some balsamic vinegar to round off the dish.
- Add the finished fusilli to the vegetable mix and serve. Sprinkle with the pine nuts. Serve at the table with grated Parmigiano reggiano.
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