Pasta & rice / RICETTI
Historical Maltese endive and butter pasta
Fine pasta with tender endive and butter, from Malta’s historical menus.
◷ 35 min / 4 servings
Method
- Discard damaged endive leaves and chop the rest. Boil 5 minutes and drain well.
- Cook pasta following its packet and reserve some cooking water.
- Melt butter in a pan, add endive and cook 5 minutes.
- Toss with pasta, zest and enough cooking water to coat. Season and serve.
✳ From the kitchen
A home adaptation of the endive-and-butter tagliolini in Taste History research.
Tradition reference
Heritage Malta Taste History · Dishes from historical research ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.