Tagliatelle with radicchio

From North east Italy


This recipe is more commonly made with rice but I think it's just as nice, if not nicer, with pasta.


In the north east of Italy they grow the salad known as radicchio in very special way. The salad is harvested in late autumn, the outer leaves stripped away, and packed side by side into wire crates. The crates are then placed into dark sheds for several days. The bottoms of the salads are submerged in fresh water. The result is a longer, sweeter and more delicate salad. This recipe is best made with that kind of radicchio which has the perfect balance of bitter and sweet. However, if you can't get hold of this Italian version you can use the more commonly found, slightly more bitter version of radicchio as the sausage helps to sweeten the dish. A trick: leave the radicchio 5 minutes in very hot water (60°) and the bitterness will fade away!!!!!!!

You need;
radicchio
garlic, olive oil, salt and pepper.
saucage or smoked raw ham or pancetta (bacon)
Simmer the radicchio with garlice salt and pepper until done. If you use sausage or bacon in small pieces, simmer together with the radicchio, if you use raw ham, add at the end and cook 3 minutes.
Keep a litttle of the boiling water from the tagliatelle and add it when you add the tagliatelle, it will make the pasta more creamy.  Garnish with grated Parmesan Cheese.
Wine: a good Veneto of Friuli Cabernet Franc or Refosco!
Easy italian recipe and yummy!

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