Burnt wheat orecchiette with Catalogna chicory and cacioricotta — Il Globo

Ingredients

• • 250g semola rimacinata flour or farina di grano arso (burnt wheat flour)
• • 120 ml warm water
• • Pinch of salt
• For the sauce:
• • 10 Catalogna chicory leaves
• • 1 garlic clove
• • 1 small red chilli
• • 1 anchovy
• • 10g butter
• • Splash of white wine
• • 50 ml vegetable stock
• • Salt and pepper, to taste
• • Extra virgin olive oil