Cavatelli with endive cream, Black Olives, dried tomatoes and almonds

Trim the endives, cut into small pieces, wash and cook in salted boiling water for 5 minutes. Drain with a slotted spoon and place in an ice bath to stop the cooking process. Blend with 3-4 teaspoons of olive oil and some cooking water until a creamy sauce is formed.

Roughly toast the almonds and grind them in a non-stick pan without oil. Cut the dried tomatoes into strips and set aside. Heat the oil in a pan, add the sliced garlic, chilli pepper, Seasoned Pitted Black Olives and dried tomatoes and cook for a few minutes.

Meanwhile, boil the cavatelli in the endive cooking water, drain once al dente and coat in the endive cream and the tomato and olive condiment. Mix, transfer to serving plates and serve topped with the toasted almonds.