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4C.COM

Ziti With Spicy Chicory And Toasted 4C Parmesan / 4C Breadcrumbs

(serves 4)
Breadcrumbs Topping
1 tbs extra virgin olive oil
1/3 cup 4C Foods Plain breadcrumbs
salt and pepper to taste
2 tbs 4C Foods 100% Natural Grated Parmesan Cheese

Pasta
1/3 cup extra virgin olive oil
1 medium red onion – skinned, quartered and chopped
4 large garlic cloves – skinned and thinly sliced
1 large head chicory (or escarole) (1 ½ lbs) – washed, dried, leaves cut in 1” pieces
salt and pepper to taste
12 oz ziti
½ cup vegetable
2 tbs pine nuts


Breadcrumbs Topping – Heat small frying pan over medium-high heat. Add olive oil and 4C Foods Plain Breadcrumbs, stir until breadcrumbs are well coated with oil, sauté for 5 to 6 min until golden-brown. Transfer to bowl. Add salt, pepper and 4C Foods 100% Natural Grated Parmesan Cheese. Toss with fork until cheese has melted, making sure breadcrumbs don’t clump up. Set aside.
Heat large skillet over medium-high heat. Add olive oil, onions and pepper flakes. Stir well and sauté for 6 to 8 min, until onions are golden, stirring only occasionally. Add garlic, continue to sauté for 30 sec, until garlic has released its flavor, but doesn’t take on any color. Raise temperature to high, add half the chicory. Sauté tossing constantly, until chicory has wilted. Add balance of chicory and sauté tossing constantly, until wilted and all juices have evaporated. Season with salt and pepper, and remove pan from heat. Bring 6 quarts of water to a boil. When the water is boiling, add salt and ziti. Boil pasta until tender but still al dente. Drain well.
Return skillet to stove and re-heat chicory over medium-high heat. When oil begins to sizzle, quickly add pasta, stock and pine nuts. Toss well, until pasta is well coated with sauce. Spoon into warm bowls, sprinkle with breadcrumbs and serve.