Recipe for Tagliarini Con Trevise 
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Yield:
6
Ingredients:
Amount Ingredient
175 gm pancetta stesa cut into matchsticks
2 tbl olive oil
50 gm butter
2 sm red onions peeled and sliced
2 tbl fresh thyme leaves
2 sm clv garlic peeled and sliced
2 sm dried chillies crumbled
500 gm trevise or red radicchio trimmed and finely sliced
500 gm chicory trimmed and sliced
75 ml white wine
150 ml chicken stock (qv)
120 gm parmesan freshly grated
250 gm tagliarini
Instructions:
Instructions: In a large saucepan gently fry the pancetta in half the oil and all the butter until the pancetta releases its fat and begins to colour about 5 minutes.

Add the onion and thyme and continue to fry for a further 5 minutes until the onion is light brown.

Add the garlic chilli and the remaining oil and stir for a minute or two to combine before adding the trevise and chicory.

Stir for a few minutes until the colour changes and the trevise wilts.

Add the white wine and stock and bring to the boil.

Simmer very gently for 20 minutes to thicken and reduce the liquid then stir in half the Parmesan.

Cook the pasta in a generous amount of boiling salted water then drain thoroughly.

Stir into the sauce season well then serve with the remaining Parmesan.

The bitter taste of the cooked trevise and chicory complements the egg tagliarini

Serves 6

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