Orecchioni with red chicory

Orecchioni with red chicory

Total: 2 hr | Active: 1 hr 30 min.
Nutritional value / person: 474 kcal
, Fat: 12 g
, Carbohydrate: 59 g
, Protein: 26 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pasta dough

200 g flour for making dumplings
100 g white flour
1 pinch salt
2 ½ dl water

To cook the pasta

salted water, boiling


1 tbsp olive oil
2 chicken thighs (each approx. 200 g)
1 red onion, thinly sliced
3 tbsp tomato puree
1 tbsp thyme, finely chopped
5 dl red port
250 g red chicory, thinly sliced
¼ tsp salt
100 g ricotta
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How it's done

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Pasta dough

Place the flour and salt in a bowl, pour in the water, knead into a smooth dough. Cover and leave to rest for approx. 30 mins. In batches, shape the dough into rolls (each 2 cm in diameter), cut into pieces approx. 2 cm long. Using a knife, drag the pieces of dough along the work surface in batches, turn the rough side outwards. Note: Keep the rest of the dough covered at all times to prevent it from drying out.

To cook the pasta

Cook the pasta in salted water for approx. 4 mins. until al dente, drain and reserve approx. 100 ml of the cooking water.


Heat the oil in a casserole dish, add the chicken, brown all over for approx. 3 mins. Reduce the heat, add the onion, tomato puree and thyme, sauté briefly. Pour in the port, cover and simmer for approx. 45 mins. Remove the chicken, pull away the meat using two forks. Reduce the cooking liquid for approx. 10 mins., stirring occasionally, add the reserved cooking water. Add the red chicory and chicken, season with salt. Add the pasta and heat gently. Serve with ricotta.

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