Cucinare in abbondante acqua salata le cicorie per poi frullare e condire con olio EVO.
Caramellare la cipolla con zucchero di canna aceto di mele e olio EVO.
Cucinare in abbondante acqua salata gli spaghetti per poi scolarli per immegerli nel pesto di cicoria. Saltare la pasta e impiattare.
Completare il piatto con qualche rondella di cipolla rossa caramellata.
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