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Reginette con radicchio

Reginette with red chicory

From	Difficulty	Serves	Time
			25'

Ingredients

Reginette (flat pasta 1 inch wide): 320 g. (11 oz.)
Red chicory: 200 g. (7 oz.)
Emmenthal cheese: 100 g. (3.50 oz.)
Onion: 70 g. (2.50 oz.)
Garlic: 1 clove
Extra-virgin olive oil: 4 tbsp.
Marjoram: 2 twigs (0.7 oz.)
Salt and pepper

Preparation

Wash, drain and carefully dry the red chicory leaves, then cut them into thin stripes (½ cm - 0.20 inches).
Peel and mince very finely the onion.
Put in a pan the peeled garlic with the olive oil and cook it for 1 minute; remove it when golden-brown.
Add the minced onion and cook for 3 minutes, then add the red chicory and cook for 3 minutes on a normal flame, mixing now and then; salt and pepper.
Cook the pasta for the time indicated on its pack.
In the meanwhile, wash and dry the two twigs of marjoram, pick and mince the leaves from one of them.
Cut the emmenthal cheese into chips with a potato peeler.
Drain the pasta, pour it in a tureen, add the sauce and mix.
Sprinkle with the cheese chips and the minced marjoram.
Decorate with the remaining twig of marjoram and serve.

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