Indulge in the perfect harmony of flavors with our Pasta featuring radicchio di Treviso chicory and speck from the Trentino Alto Adige region. This dish blends the smoky richness of speck with the slightly bitter notes of this incredible veggie, resulting in a truly satisfying meal.
In Trentino Alto Adige, crafting speck is a revered tradition, ensuring a depth of flavor in this cured and smoked ham that complements the winter-perfected radicchio seamlessly.
Radicchio di Treviso, distinguished by its red color adorned with white streaks, offers a delightful crunch and a pleasantly bitter taste.
If these exceptional ingredients are available in your area, don’t miss the opportunity to prepare this elegant and delicious pasta dish.
RECIPE:
Pasta with radicchio and speck
| SERVINGS: 4 | |
| Total time: 20 min |
INGREDIENTS
- 350g (12 oz) of your favorite pasta (such as penne or maltagliati)
- 150g (5 oz) speck, thinly sliced
- 1 medium-sized radicchio di Treviso, washed and thinly sliced
- 4-6 tablespoons EVO oil
- Salt and black pepper to taste
- Grated Parmigiano Reggiano cheese for serving
METHOD
- Bring a large pot of water to a boil.
- In a large skillet, heat 2 tbsp of EVO oil over medium heat.
- Add the sliced speck and sauté until it becomes crispy, about 2-3 minutes. Remove it from the skillet and keep aside.
- Add 3-4 tbsp of EVO oil to the skillet over medium heat. Add the sliced radicchio di Treviso to the skillet and cook, mixing with a wooden spoon, for about 3-4 minutes, or until it wilts and becomes tender. Adjust with salt.
- When the water is boiling, add salt and then pasta. Cook the pasta according to the package instructions until al dente.
- Keep a bit of cooking water aside. Drain the pasta and add it to the skillet. Toss until the pasta is well-coated in the sauce. If it is too dry add a bit of cooking water and toss well.
- Season with black pepper to taste.
- Serve with Parmigiano Reggiano.
mad and delicacy 
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