Starters Recipes - Peppered Fettuccine with Chicory

Ingredients                        

• 350 g/12 oz fettuccine

• 1 head chicory (Belgian endive)

• 2 tomatoes, seeded and chopped

• 15 ml/1 tbsp chopped basil

• 225 g/8 oz/1 cup unsalted (sweet) butter

• 175 g/6 oz/1 1/2 cups grated Pecorino cheese

• 45 ml/3 tbsp coarsely crushed black peppercorns

---

Method:

1. Cook the fettuccine according to the packet directions, drain and return to the saucepan.

2. Cut a cone-shaped core out of the base of the chicory. Shred the leaves and mix with the tomatoes and basil. Melt the butter.

3. Pour over the fettuccine and add the cheese and peppercorns.

4. Toss thoroughly over a gentle heat, pile on to serving plates and top each with a spoonful of the chicory and tomato mixture.