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Tagliatelle al Radicchio | Creamy Autumn Delight
(0)
25 min
Quick
Gurkerl Küche
Cremige Tagliatelle treffen auf feinherben Radicchio, zart schmelzenden Gorgonzola und knackig geröstete Walnüsse. Ein aromatischer Herbstklassiker aus Norditalien, der in nur 25 Minuten auf dem Tisch steht.
Preparation method
Preparation
Wash the radicchio, cut it in half, cut out the bitter core in a wedge shape, and cut the leaves into fine strips. Peel and finely chop the garlic. Roughly chop the walnut kernels and toast them on a baking sheet in a preheated oven at 160 °C convection for about 5 minutes until golden brown.
Bring a large pot of generously salted water to a boil for the tagliatelle.
Cooking
Heat olive oil and butter in a large pan over medium heat. Gently sauté the chopped garlic in it for about 1 minute without letting it brown.
Chef's tip
If you want to soften the bitter note of the radicchio, you can rinse the strips briefly in lukewarm water before sautéing, or enhance them in the pan with a teaspoon of honey.
A mild Gorgonzola Dolce melts particularly smoothly and, with its delicate sweetness, harmonises ideally with the tart radicchio.
Ingredients
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