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Tagliatelle with Radicchio & Walnuts | Creamy & Tart
(0)
30 min
Quick
Gurkerl Küche
Ein venezianischer Herbstklassiker: Feinherber Radicchio und geröstete Walnüsse vereinen sich in einer samtigen Oberssauce mit zarten Tagliatelle und edlem Parmesan – voller Geschmack und perfekt ausbalanciert.
Preparation method
Preparation
Bring a large pot of well-salted water to a boil for the tagliatelle. Toast the walnuts in a non-stick pan without fat over medium heat for 2–3 minutes until fragrant. Remove from the pan, let cool, and roughly chop.
Thoroughly wash the radicchio, pat dry, cut out the hard core in a wedge shape, and slice the leaves into bite-sized strips. Peel and finely chop the shallots and garlic.
Prepare sauce & cook pasta
Heat the olive oil and half of the butter in a large pan. Sauté the chopped shallots and garlic over gentle heat for 2 minutes until translucent. Add the sliced radicchio and cook while stirring for about 3 minutes until slightly wilted.
Chef's tip
Milder flavour: If you want to soften the bitter notes of the radicchio, soak the sliced leaves in lukewarm water for 5–10 minutes beforehand and spin them dry thoroughly.
Creamy emulsion: Never pour all of the starchy pasta water away – it is the secret of Italian sauces to bind the pasta and sauce together perfectly.
Ingredients
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