Back to the spelt pasta (and this shape is called THIMBLE.
I know this time it is not so nice and colourful like the last few times, but I swear it's as tasty as the the other dishes!..and a bit strange, I guess!
Again I got the idea from some cooking lessons during a Sunday Farmer Market that I got used to visit regularly...again, it was winter, endives and pears were in season and I was thrilled by this unusual matching...
it really works because the sweetness of the caramelized pear steals the bitter notes of the endives or if you prefer the other way around, the bitterness of the endives steals the sweet notes of the caramelized pear!!!
PAN FRIED ENDIVES and CARAMELIZED PEAR SPELT THIMBLES
1 head of endive
160 g spelt pasta
1 tablespoon sugar
1 tsp EVO oil
salt and pepper
Cook the pasta. In the meanwhile slice the pears (the round shape is nicer, but whatever it would be good!) and put in a pan with sugar. Cook till brown and caramelized (be careful not to burn them!!!). In another pan (bigger one) toss the outer leaves of a head of endive with the oil. When the pasta is ready, pour into the pan together with the pears and stir thoroughly to combine the flavours!Salt and pepper to taste.
PASTA al FARRO CON INDIVIA E PERE CARAMELLATE
1 cespo di indivia
160g pasta al farro
1 cucchiaio di zucchero
1 cucchiaino di olio EVO
Cucinare la pasta. Nel mentre tagliare a rondelle le pere e caramellarle in una padella con un cucchiaio di zucchero. In un'altra padella saltare le foglie esterne dell'indivia con l'olio. Aggiungere la pasta e le pere e saltare un paio di minuti per amalgamare il tutto.