Spaghetti with chicory and loin ham
Even creamy flavors give it a refreshing chicory scent.
How to make it
1
Slice the onions into thin slices. Cut the loin ham into strips. Chop the chicory into rough cuts.
2
Heat olive oil in a frying pan, stir-fry the onions, then add loin ham, chicory, add butter and white wine, and simmer for 2-3 minutes. Add A and simmer until the fresh cream is thick.
3
Boil the spaghetti to a firmer level. (1 minute before the displayed time. It was boiled for 3 minutes here.
4
Put the boiled spaghetti in a frying pan, add 2 tablespoons of Parmesan cheese, mix, place on a plate, sprinkle with parsley and a little Parmesan cheese, and you're done.
Materials 1 person
-
- Onion
- 50g
-
- Loin ham
- 30g
-
- Spring chrysanthemum
- 50g
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- butter
- 10g
-
- White wine
- 30cc
-
[A]
- Fresh cream
- 80cc
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Parmesan cheese
- 2 tbsp
-
- Mince parsley
- A little
-
- Parmesan cheese
- A little
-
[Boil spaghetti]
- Spaghettima Mar Super Pronto Early Boiled Spaghetti 1.6mm
- 80g
-
- Boiled water
- 3000ml
-
- salt
- 30g *1% salt content relative to water
[PR]
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