Perline filled with Pecorino Romano cheese and pepper with Catalogna chicory, almonds and raisins

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Ingredients:
  • 1 pack of Perline filled with Pecorino Romano cheese and pepper
  • 7-8 stems of Catalogna chicory
  • a handful of raisins
  • a handful of almonds
  • Extra virgin olive oil
  • Marsala wine or Brandy to taste
  • Salt and pepper
Preparation:
Soak the raisins for a few minutes, cut the almonds into sticks and let them toast in a pan. Sauté the sliced Catalogna chicory in a pan with a drizzle of extra virgin olive oil. Add some Marsala wine or Brandy and let it reduce. Once the Catalogna chicory is softened, put it in a jug and blend with a hand-held mixer. If necessary, add some hot water, that you are bringing to the boil for the Perline, or a drizzle of oil untill you obtain the same consistency of the Pesto sauce. Cook the Perline in abundant salted boiling water for three minutes. Place one or two tablespoons of sauce in a dish and the Perline filled with Pecorino Romano Cheese and pepper on the top. Complete with the softened raisins, well rinsed, toasted sticks of almonds, a drizzle of extra virgin oil and sprinkle pepper.
Cook time:
10 minutes
Difficulty

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