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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

A jolly big box of Radicchio.

Fusilli pasta , radicchio,walnuts and buffalo mozzarella

As I have already written a few months ago, this winter , for several reason, I didn’t do my vegetable garden. Not having prepared the ground in time, it would have been useless to plant winter vegetables. Unfortunately, we don’t have a green house so everything would have been frozen by the snow.  However, it’s a real shame, especially  when  buying broccoli, cabbage or cauliflower is so expensive ,even if they’re in season .

To my surprise, however, yesterday I found a great offer: a box of Radicchio, for 2,50 euro! the great thing about the jolly box , was to buy in one go, so many different  types of radicchio! Did you know , for example , that in Veneto, where the best Radicchio is produced , they  have 5 varieties? The Late Long Radicchio,  the Long Early, the Variegated, Round  and Semi-long . Whhaaaoooo and each one has its own characteristic flavor, of course. But ,what they do have in common, is the intensity of a more or less bitter taste.
Me , I was so happy that I decided to make a paste using all five types of radicchio! Why not? Experimenting with food is always fun. I also used a shot of whiskey to soften the shallot, a pair of walnuts for a crunchy taste and buffalo mozzarella for creaminess … … ….
For my point of view , the pasta was a big success, but considering that I was the only one to eat it ( Nick unfortunately, had  flu) , I would like to have your opinion too. So, you must try it and then let me know! Grazie. 

Serves 2
200 grams Big Fusilli pasta
4 leaves from all radicchio varieties , cut into strips. A total of 2 hands full.
A knob of butter
A drop of Evo oil
A shot of whiskey
1 shallot finely chopped
6 coarsely chopped walnuts
100 grams of Buffalo mozzarella , cut into cubes.
Salt and Pepper.
Here’s how:
In a pan soften the shallot in butter and Evo oil . Add the whiskey and after a minute, add 2 / 3 of all different varieties of radicchio. Cook for 4 / 5 minutes. Cook and drain the pasta al dente. Pour the pasta into the pan, add mozzarella, 1/3 of raw radicchio, walnuts and a pinch of salt and pepper. Mix well for 2 minutes, turn off the heat and serve.

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