winter vegetables as the best of radicchio? It 's good, it's nice and has a purplish-red color that makes me crazy (had not realized that I like real dark red?). I thought to use it for a plate of pasta with a pesto a bit 'different: instead of chives, basil and pine nuts in addition to the classics. It 's a very quick dish for which you only have a minimum of patience to break the nuts. You could also buy ready-shelled, but I defy anyone to say that those are just as tasty shelled! With regard to the radicchio, since there are many varieties , I recommend you to use slightly less if you like Chioggia bitter, the bitter taste Trevisano if it suits you and if you prefer a crunchier texture (I used to Chioggia).
Serves: 2 Difficulty: Easy Time : 15 min
Ingredients:
- 200gr penne
- half 1 / 2 radicchio
- a dozen nuts
- a handful of pine nuts 2
- chives or a handful of the dried shredded already
- olive oil salt pepper
- a knob of butter a little milk
Procedure :
Wash the radicchio and cut into thin strips to eliminate the white parts of the toughest. Sauté in pan with butter for a few minutes and in the meantime, boil water and cook pasta. Peel and chop the nuts in a mixer or blender along with the pine nuts and chives add some salt and oil. If the mixture is too thick add a po' di acqua bollente di cottura della pasta per ammorbidirlo. Scolate la pasta al dente e mantecatela in padella col radicchio e il pesto aggiungendo un po' di pepe e un goccio di latte per amalgamare meglio il tutto. Impiattate con qualche pinolo intero.
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