List of Ingredients
- 1 head chicory
- 11 1/2 OZ. of fresh orecchiette
- 1/2 C. of extra-virgin olive oil
- 2 OZ. of Taggiasca olives, pitted
- 2 OZ. of saltpacked capers, rinsed
- 2 OZ. of sundried tomatoes
- 1 lemon
- 1 orange
- coarse salt
Method
Use a peeler to remove 1/2 oz orange peel and 1/2 oz lemon peel and chop them. In a saucepan bring water to a boil, parboil the peel for a few seconds, and drain. Repeat this process 2 more times so the peels lose their bitterness. For convenience, you may want to prepare 3 pots of boiling water.
Juice 1 lemon and 1 orange. Chop the capers, olives and tomatoes and mix together with the drained citrus peels, 1 1/2 Tbsp. lemon juice, 1 1/2 Tbsp. orange juice, and the oil, until you have a fragrant sauce the consistency of pesto.
Fill a large bowl with ice water. Break apart the chicory leaves, wash and trim them, cut them into 1/4" strips and place them in the cold water to make them crisp and curled.
Bring water to boil in a large pot and add salt. Cook the orecchiette until al dente, drain, toss with the pesto and garnish with the well-drained chicory.