- 500 gr fresh endivie
- 200 Gr Spaghetti 'Un Ettaro'
- 4 anchovies filets for the sauce + some extra for topping
- 2 garlic cloves
- 2 cucuncioli cut in small pieces
- Chili pepper
- 1 tsp turmeric
- Parmigiano cheese cut in thin and small slices (like chips)
Warm up 3 spoons of olive oil in a large pan. Add the garlic, minced, the chili pepper, the cucuncioli and the anchovies. Cook on low fire for about 5 minutes. Add the endivie, cleaned and cut in small pieces. Season with the turmeric and some salt to your liking. Cover with a lid and cook on low fire for about 20 minutes. The endive will release water which will help the cooking process. When ready, transfer the endive to a mixer, but save some to add on top of your dish at the end. Blend until you get a nice and smooth cream.
In the meantime, bring a pot full of water to a boil. Add the spaghetti and cook for 9 minutes. Transfer the endivie cream back to a pan and keep warm. When the pasta is ready, add it to the cream together with some cooking water. Mix very well. Portion the pasta into 2 plates, add some extra sauteed endivie on top, a couple of fresh anchovies and the Parmesan chips. Add some fresh olive oil and enjoy!