Cappelloni with chicory, “cruschi” peppers and bread crumble

Serves: 4

Level: easy

Preparation: 40 min

450g of Maffei Cappelloni
500g of chicory
4 “cruschi” peppers
2 cloves of garlic
A handful of chilli
Evo oil
Red pepper
80g of breadcrumbs or stale breadcrumbs

Wash and clean the chicory. Blanch it for a few minutes in plenty of salted water, then drain and squeeze it well. In a small pan, brown two cloves of garlic with a drizzle of extra virgin olive oil, add a pinch of red pepper and chicory. Sauté it in a pan quickly, allowing it to flavor well, then set it aside. In another non-stick pan, pour a knob of butter and let it melt gently. Then add the breadcrumbs and, stirring constantly with a wooden spoon, let it brown, then turn off the heat. Fill a pot with plenty of water, bring to the boil and add salt, pour in the Cappelloni and let them cook. Drain them, leaving aside a glass of cooking water, then add the cappelloni to the chicory, together with the bread crumble and the chopped “cruschi” peppers. Season with salt and pepper and leave to stir for a while. Serve still hot.

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