Title: SPAGHETTI WITH CURLY ENDIVE & BALSAMIC VINEGA
Categories: Main dish, Pasta, Vegetarian
Yield: 4 servings
1 lb Spaghetti
4 ea Garlic cloves, chopped
3 tb Olive oil
1 ea Head endive, trimmed & cut
-- into bite-sized pieces
1 tb Balsamic vinegar, or to
-- taste
Salt & pepper
Cook the spaghetti until it is *al dente*.
Meanwhile, saute 3 garlic cloves in about 2 tb oil
then quickly saute the endive in this mixture. Add
the vinegar, cook for a moment, then remove from the
heat. Season with salt & pepper. Drain the pasta,
toss with the remaining garlic & oil, then serve each
portion topped with a big spoonful of the sauted
endive, adding extra vinegar if needed.
VARIATIONS: Add 6 oz cooked cannellini beans when you
saute the endive & season with a sprinkling of red
pepper flakes if desired. Instead of endive, use 2
heads of radicchio or green & red Treviso lettuce.
Follow the basic recipe above.
