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With just a
green salad, this pasta can be a complete lunch—you don’t need anything else.
4 to 6
endives, washed, cored, and outer leaves removed
2
tablespoons peanut or corn oil
Salt and
freshly ground black pepper to taste
Pinch
freshly grated nutmeg
Pinch sugar
2
tablespoons extra virgin olive oil Few drops fresh lemon juice
1 pound
bow-tie pasta, cooked according to package instructions
4 to 6
teaspoons grated Swiss cheese for garnish
Cut each
endive in half lengthwise, then cut it on the diagonal into /2-inch slices. In
a large skillet over high heat, heat the oil until very hot but not smoking,
then add the endive, salt, pepper, nutmeg, and sugar. Add the whole oil and
sauté the endive untill it is a uniform light brown color. Add the lemon juice,
reduce the
Heat to
medium, and cook until softened and candied, 10 to 15 minutes.
Pour the
endive into a strainer to drain. Arrange the pasta in individual bowls, top
with the endive, and garnish with the cheese.
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