Pappardelle with endive

Name: pappardelle with endive
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 3 Red onion; el balsamic vinegar; 1 el dark brown sugar; 4 el traditional olive oil; 300 g pappardelle pasta; 75 g unroasted hazelnuts; 400 g cut endive; 1 mespoint dried nutmeg

Pappardelle with caramelised onion, roasted hazelnuts and stir-fried endive.

Ingredients

Kitchen Stuff

1 baking dish (15 x 20 cm)

Directions

Preheat the oven grill and cut the onion into pieces.
In the oven dish, scoop the onion with the vinegar, sugar and oil and sprinkle with pepper and salt.
Place the baking dish 10 cm under the hot grill and roast the onion in approx. 20 min. Brown and done. Scoop occasionally.
Meanwhile, cook the pappardelle al dente according to the instructions on the package.
Meanwhile, toast the hazelnuts in a frying pan without oil or butter until golden brown. Allow to cool down and chop roughly.
Heat the oil in a stirring stir fry the endive in 3 minutes until al dente. Season with nutmeg, pepper and salt.
Drain the pappardelle and scoop through the endive into the wok. Spread the roasted onion and hazelnuts over it.