Radicchio Rosso di Treviso PGI is characterized by an intense dark red colour, white streaks, a crisp consistency and an unmistakable delicately bitter taste. There are two types: early and late. The latter is much more valuable because the production process is more complex and less bitter.
- 320gr penne (or other short pastry);
- 1 large (or 2 small) tuft of late TV chicory;
- 1/2 shallots (or 1/4 onion)2 sausages;
- 3 tablespoons cream;
- Oil extra virgin olive;
- salt, pepper;
- 1 tablespoon chopped parsley (fresh or frozen).
Bring plenty of salted water to the boil and cook the pasta al dente.
In the meantime, chop the shallot; wash and dry the radicchio and then cut it into pieces. Fry the shallot in 2 tablespoons of olive oil, add the radicchio, salt and pepper. Saute for a couple of minutes over high heat, then lower the heat and continue cooking for 10/15 minutes, until it is cooked.
Turn off the heat and cover.
In the meantime, remove the casing of the sausage and crumble it with your hands. Heat 1 teaspoon of olive oil in a pan and brown the filling of the sausage over medium/high heat, stirring often until it is browned.
Then transfer it to the pan with the radicchio ready, without the cooking fat, and add the cream.
Drain the pasta al dente and transfer it to the seasoning pan. Saute quickly to mix all the ingredients and serve immediately garnishing with a little chopped parsley.
Seafood spaghetti is a first course with all the flavour of the sea, easy and not very elaborate and has become a classic on our tables.
- 320 g spaghetti;
- 200 g shrimp tails;
- 200 g cleaned squid;
- 800 g clams;
- 4 white cherry tomatoes;
- 1 clove of EVO;
- peperoncino garlic oil powder.
Place the clams in a bowl covered with cold water for 30 minutes.
Heat 2 tablespoons of oil in a frying pan, add the crushed garlic and cook over a low heat for 2 minutes, then remove.
Wash the clams and place them in the pan with the tomatoes divided and crushed, a tuft of parsley, a tablespoon of white wine and a pinch of chilli pepper. Raise the heat, cover and leave to cook until the valves open.
Remove the clams, filter the liquid emitted during cooking and keep aside.
Quickly brown the shrimp tails and chopped squid in a pan with a little oil and salt.
Shell half of the clams and put the molluscs and the filtered liquid together in the shrimp pan.
Saute the pasta cooked al dente in the pan with the sauce, stirring it for about one, two minutes and serve.