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Pasta con Radicchio e Noci | Fine Autumn Classic
(0)
25 min
Quick
Gurkerl Küche
Ein herrlicher venezianischer Herbstklassiker: Geschmorter Radicchio trifft auf al dente gekochte Penne, knackig geröstete Walnüsse und feinen Parmesan. Schnell, aromatisch und vollendeter italienischer Geschmack!
Ingredients
Preparation method
Preparation
Gently toast the walnuts in a non-stick pan without fat over medium heat for 2–3 minutes until fragrant. Then roughly chop them on a board and set aside.
Wash the radicchio, cut out the core in a wedge shape, and slice the leaves into bite-sized strips. Peel the fresh garlic and cut it into thin slices.
Instructions
Bring a large pot with plenty of water to a boil, salt generously, and cook the penne pasta in it according to the package instructions until al dente. Before draining, scoop out a cup of starchy pasta water and set aside.
Chef's tip
Tip: For an even creamier version, you can stir 50 g of Gorgonzola dolce or fresh ricotta into the hot pasta at the end. This balances the subtle bitterness of the radicchio wonderfully.
Tip: Use authentic Italian bronze-die penne (Trafilata al bronzo) for this dish, as their rough surface holds the emulsion of pasta water and olive oil particularly well.
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