INGREDIENTS

• one small onion
• five big leafs of red Chicory
• 50 grams of bacon
• ½ glass of red wine
• Olive oil, salt and pepper      
• 200 grams of pasta “millerighe”
• Pistachios at will
• Balsamic Vinegar of Modena  Del Duca

PREPARATION

Fry slightly the onion with some Olive Oil, add the bacon and brown them together. Cut the red chicory, place it in the pan with the other ingredients for some minutes. Pour the wine and let it evaporate. Add salt and peppers.  Cook the pasta ‘al dente’ then mix it with the red chicory, sauténing* for some seconds.  Serve it with crumbles of pistachios and some drops of Balsamic Vinegar of Modena Del Duca

*Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat.

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