Tagliatelle al radicchio rosso

If you’re looking for a bit of colour and variety in your usual vegetarian pasta diet and you’re tired of the safe pasta al pomodoro or aglio, olio e peperoncino, look no further. This is a refreshing and delightful dish, packed with loads of good nutrients and health benefits.

Radicchio rosso is not a red cabbage, nor a lettuce. It is actually a form of chicory related to the Belgian endive family and has the slightly bitter/spicy aspect of the latter, but in a more subtle form. The idea may not appeal immediately to many people, but I am confident that once tried this simple, healthy recipe will win you over. If you do get hooked onto this colourful, cabbage-like vegetable, try grilling it and serving it simply seasoned with some salt flakes, pepper and a drizzle of olive oil. Italian simplicity at it’s best!

Serves: 4 persons

Ingredients: 

320 gr tagliatelle

1 radicchio Veronese (the round shaped one)

1 big onion

1 clove of garlic

2 anchovies in oil

1 small dry peperoncino or chilli flakes

Olive oil

Coarse salt

Pepper

Parmigiano 

Wash the radicchio separating its leaves a bit in order to clean well and then chop into thin strips. Put aside. 

In the meantime slice the garlic clove thinly removing the inner germ. Cut the onion in half and slice it thinly. Put both garlic and onion with a sliver of olive oil into a pan and sauté for a couple of minutes. Add the anchovies, crushing them well so they add savouriness to the base. You may also add the chilli flakes or peperoncino at this point. Cook till the onion is soft, but not discoloured or burnt. finally, tip in the shredded radicchio and cook further till tender. Season with black pepper. I don’t add salt as the anchovies already provide enough in my opinion.

In the meantime, bring a pan with water to the boil. When the water is boiling add the coarse salt (10 gr per litre of water). Let the salt dissolve a bit and then throw in the tagliatelle and cook till just al dente.

Strain the pasta and add to the radicchio giving it a good toss over a very hot fire. Sprinkle with a bit of parmigiano and serve with some freshly ground black pepper. 

Tip: Those who don’t shun meat can take it one step further: add some fried bits of pancetta or bacon over the pasta before serving. Also good!