Chefs recipes

Corzetti with chicory and ham

Instead of corzetti you can use other types of pasta like fusilli, penne, maccheroni or farfalle.


Clean and wash the chicory, cut into strips and put into lukewarm water for about 10 minutes.
Peel the onions and garlic; chop finely and sauté in olive oil.
Add savory ham and sauté together.
Remove the chicory from the water and add it to the onions; sauté together; deglaze with red wine vinegar and beef bouillon or water and sauté until soft and almost all the liquid is absorbed.
Season with salt and pepper and refine with cold butter.

Cooking time chicory sauce: about 10 minutes
Cooking time corzetti: about 8 minutes (or as written on the packaging)

Boil the corzetti pasta in plenty of salt water, drain and mix with the chicory-ham sauce.
Place the pasta on a plate and sprinkle with parmesan cheese and chives. Garnish with thin ham slices and serve.

Vinegar prevents chicory from turning brown.
Instead of Radicchio trevigiano you can also use other types of chicory like Radiccio Rosso or Radiccio di Chioggia.

Ingredients for 4 people

200 g Radicchio trevigiano (chicory)
50 g onions
1 clove of garlic
2 tbsp olive oil
50 g savory ham, cut in fine cubes
2 tbsp of red wine vinegar
100 ml of beef bouillon or water
pepper from the pepper mill
2 tbsp of cold butter

280 g corzetti (kind of pasta)
30 g of grated parmesan cheese
chives, finely chopped
8 ham slices


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