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Chiffari integrali with beetroot, pecorino and chicory

RECIPE PREPARED WITH LA CASA DEL GRANO CHIFFARI INTEGRALI

PREPARATION

25

MIN

COOKING

4

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Wash the beetroot thoroughly and boil it for about 15 minutes. Drain and peel it, season it with salt, pepper and extra virgin olive oil and make a cream
  2. Thinly cut the chicory and immerse them in water and ice (about 30 minutes) to make them curled and crunchy. Then season them with extra virgin olive oil, salt and pepper
  3. Cut part of the pecorino into cubes and grate the rest
  4. Cook the Chiffari integrali in abundant salted water and then season them with the beetroot cream, also add the grated pecorino
  5. Serve the Chiffari integrali with the cubes of semi-seasoned pecorino, a drizzle of extra virgin olive oil and add the chicory

Ingredients

  • 280 gr “Chiffari Integrali” La Casa del Grano
  • 250 g beets
  • 80 g chicory
  • 180 g semi-seasoned pecorino cheese
  • Evo oil q.s.
  • Black pepper q.s.
  • Salt q.s.

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