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The radicchio and speck pasta is a quick and tasty first course, the flavor of the speck goes well with the slightly bitter taste of the radicchio, for an autumn dish rich in taste and simple to prepare.
For this recipe, tagliatelle are undoubtedly the ideal pasta shape, porous, able to collect the sauce and mix the flavors. Tagliatelle are one of the classic shapes of fresh egg pasta, similar to fettuccine and pappardelle, they differ in the width of the pasta. They are typical of Central and Northern Italy, depending on where you are you will find them with ragù in Romagna, seasoned with wild boar or mushrooms in Tuscany, with different types of ragù, primarily duck, in the Marche, while in Lazio they call fettuccine and beef ragout is their classic condiment.
Radicchio is an extremely digestible vegetable and perfect for those with high cholesterol values: it helps detoxify the body, and being composed for the most part of water and fiber is a precious ally to aid digestion and to keep the liver healthy. it is also an antioxidant and helps to counteract premature cell aging and reduce blood sugar.
Difficulty: Easy
Cooking: 6 minutes
Preparation: 45 minutes
Servings: 1 People
Low price
Calories: 306 Kcal
INGREDIENTS Ingredients
For the noodles
00 flour 500 g
Eggs 5
salt
For the sauce:
Red chicory 2 Heads
Speck in cubes or strips 150 g
Extra virgin olive oil 2 Spoons
Parmesan 50 g
salt
Pepper
Preparation:
1 To prepare the recipe for radicchio and speck pasta, make a fountain with the flour with a hole in the center on a work surface or on a large cutting board, beat the eggs, add the salt, start incorporating the flour with a fork, continue until you have to knead with your hands. 2 You will need to obtain a smooth, compact, homogeneous dough: knead it for about ten minutes. Then cut one at a time into small pieces, such as slices. 3 With the pasta machine, pass the pieces from the widest hole to the narrowest, they are usually numbered from 6 to 1: start from 6 and go down, the dough will become thinner and thinner, you will get strips. 4 Pass the strips through the appropriate slot for noodles. 5 Arrange the tagliatelle on a work surface floured with semolina, continue in the same way until the pasta is finished.
6 Wash the radicchio, remove the end and cut it roughly into strips. 7 In a non-stick pan pour the oil, after a few moments add the radicchio, season with salt. 8 Cook for about five minutes, stirring occasionally, add the speck, cook for about three to four minutes until crisp. 9 While you are cooking the tagliatelle, about six minutes, taste and drain them. 10 Sauté them for a couple of minutes in the sauce, season with pepper and Parmesan cheese, serve.