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Tagliatelle with Radicchio & Walnuts | Delicate & Aromatic
(0)
30 min
Quick
Gurkerl Küche
Ein herrlich aromatischer Herbstklassiker aus Norditalien: Fein geschmorter Radicchio trifft auf cremige Tagliatelle, nussigen Grana Padano und im Backrohr geröstete Walnusskerne. Schnell zubereitet, vegetarisch und voller Geschmack.
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Coarsely chop the walnut kernels, spread them on a baking sheet, and toast in the oven for about 5 to 7 minutes until golden brown and fragrant. Then set aside.
Wash the radicchio, pat dry, cut out the core, and cut the leaves into strips. Peel and finely dice the shallots and garlic. Finely grate the Grana Padano.
Cooking & braising
Bring a large pot of salted water to a boil and cook the tagliatelle until al dente. Before draining, ladle out about 100 ml of pasta water and set aside.
Chef's tip
Tip against bitterness: If the radicchio tastes very tart, place the sliced leaves in lukewarm water for 2 minutes before preparation – this tempers the bitterness.
Flavor boost: Drizzle a few drops of high-quality balsamic vinegar over the pasta before serving – the sweet-and-sour note harmonizes perfectly with the nutty, savory radicchio.
Ingredients
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