{"id":15029,"date":"2017-02-17T11:11:06","date_gmt":"2017-02-17T10:11:06","guid":{"rendered":"http:\/\/test.theeatculture.com\/?p=15029\/"},"modified":"2017-04-04T16:32:10","modified_gmt":"2017-04-04T14:32:10","slug":"scialatielli-pasta-with-walnut-sauce-red-chicory","status":"publish","type":"post","link":"https:\/\/test.theeatculture.com\/en\/scialatielli-pasta-with-walnut-sauce-red-chicory\/","title":{"rendered":"SCIALATIELLI PASTA WITH WALNUT SAUCE & RED CHICORY"},"content":{"rendered":"

This pasta is<\/span> preachy because it knows best. But it is an \u201cindependent accident\u201d pasta. <\/span><\/p>\n

In fact, it was born by accident. Anyway, this <\/span>scialatielli pasta with walnut sauce and red chicory<\/b> \u00a0is the result of an empty-my-fridge lunch, masquerading as tendentious, chic and sophisticated meal.<\/span><\/p>\n

Do you remember the beetroot crepes with radicchio and walnuts <\/span>recipe<\/span>? (No? All right, well, <\/span>click here<\/i><\/b>)<\/span> So, b\u00e9chamel sauce, red chicory and a few walnuts <\/span>were <\/span>left over. I hate to throw food. The daily dose of “Kristel you have to clear your dinner plate because African children are dying of hunger” has – thanks mom – paid off in my conduct of no more child. Let\u2019s just cut to the chase, I leave you the recipe of this first course, for a cute and cuddly lunch break, that can blast the <\/span>stylus<\/span> from the record “stressful thoughts in no particular order” that, shame on it, sometimes plays <\/span>on a<\/span> loop and doesn\u2019t want to shut up.<\/span><\/p>\n

 <\/p>\n

SCIALATIELLI PASTA WITH WALNUT SAUCE & RED CHICORY- the recipe<\/span><\/h4>\n
INGREDIENTS (serves 4)<\/span><\/h5>\n