Ingredients:-

Olive Oil – 4 tbsp

Shallots or Madras Onions – 8, sliced

Red Chicory  – 2 heads, roughly sliced (Trikaya)

Balsamic Vinegar – 2 tbsp (try Colavita available at gourmet stores)

Salt and Pepper – to season

Goat’s Cheese – 50g  crumbled (try Natures Basket)

Flat-Leaf Parsley – ½ Cup, roughly chopped

Method:-

  • Heat 2 tsp of olive oil in a pan and tip in the shallots. Cook for 8-10 minutes until soft and golden, then scoop out from the pan.  Boil the pasta following packet instructions.
  • Pour another 2 tsp of olive oil into the pan then add the chicory. Cook for 1-2 minutes until just tender.  Pour in the balsamic vinegar and bubble until syrupy.  Add in the just drained pasta and the soft shallots.  Give everything a good stir with some seasoning and then scatter over the goat’s cheese and parsley.