Chicory is one of the most famous, typical products of Treviso and of the Upper Adriatic area.
This is served together with scallops, a bi-valve mollusc also known as Cap St. Jacques, Santarela and Pelegrin and Maltagliati, a type of pasta that is generally homemade and has an irregular shape, the basis of this tasty first course.


Ingredients:

- 400 g of maltagliati
- 4 scallops
- 1 head of mixed chicory
- tomato sauce
- extra virgin olive oil
- 2-3 cloves of garlic
- a little cream
- a little brandy
- salt and pepper to taste
- fresh parsley 


Method:

Heat the oil with a couple of garlic cloves in a large bottomed pan.
Wash and clean the scallops carefully then cut them up together with their corals.
Place the scallops in the pan.
Cut the red part of the chicory into pieces and add it to the scallops. 
Mix everything together, add a drop of brandy towards the end and finish cooking. 
Cook the maltagliati separately in boiling water until al dente, drain and combine with the sauce, then finish cooking.
Garnish with fresh, chopped parsley and serve.