Tagliarini con Trevise

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

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


  • 175 g (6 oz) pancetta stesa, cut into matchsticks
  • 2 tablespoons olive oil


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 minu