"Tagliatelle with Red Radicchio of Treviso" recipe

“Tagliatelle with Red Radicchio of Treviso” recipe

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Total Cost: UK/£ 7,38*

Cost/portion: UK/£ 1,85*

Utensils you will need

One paring knife

One chef knife

One chopping board

One frying pan

One pestle and mortar

One zester or grater

One 6lt saucepan

One pasta server or one colander

Sterilising fluid liquid for food (use according to instructions)


Related Posts

See the recipe for making fresh tagliatelle here: Homemade Italian fresh pasta – the “sfoglia”

Red Radicchio: the Marvel from Treviso

 


Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • for the sauce

  • Shallot - 40gr

  • "Suited garlic”cloves - 3

  • Extra Virgin Olive Oil - 60gr

  • Italian Pancetta - 120gr

  • Red Radicchio Treviso - 250gr

  • Salt - 2gr

  • Black pepper corns - 3gr

  • Parmigiano cheese - 50gr

  • Double milk cream - 170gr

  • for the pasta

  • Freshly made Tagliatelle - 350gr

  • Water - 5lt

  • Salt - 55gr

Instructions

  • 1.
    Putting the water to boil

    • Water - 5lt

      Put the saucepan with 5lt of water over a high heat. You will salt the water later. Please note that since the tagliatelle will cook rapidly, more salt is needed in order to give the pasta its proper taste.

    Note about salt and water for pasta

    If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

    So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

    The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

    Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

    A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

    Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Frying the bacon with shallot and garlic

    • Shallot - 40gr
    • Suited Garlic - 3
    • Extra Virgin Olive Oil - 60gr
    • Italian Pancetta - 120gr

      Using a paring knife, clean the shallot’s roots, peel off its tunics and have it. Then chop it into a fine brunoise (step 2 - pic. A).
      Cut off the pancetta rind and dice the pancetta; then, put a frying pan on a medium-low heat, add the shallots, the garlic cloves and the pancetta and let the sweat slowly for about 10 to 12 minutes (step 2 - pic. B). They must not brown.

      Note about cutting the shallot into brunoise

      With a paring knife, chop off the tip of the shallot. Clean the roots, halve it and peel off the tunics. Put each half facing down on a chopping board. With either the paring knife or the tip of the chef knife, make vertical cuts - 2millimeters apart from each other - driving the tip of the knife as close to the roots as possible. Hold the shallot together with one hand’s fingers, get the chef knife and with a fulcrum movement complete the mincing with narrow cuts.

  • 3.
    Washing and chopping and cooking the radicchio

    • Red Radicchio Treviso - 250gr
    • The frying base with pancetta shallot and garlic
    • Salt - 2gr

      Chop off the radicchio’s roots andseparate its leaves. Roughly clean any sign of dirt, then wash them thoroughly under running water, or soak them in water with sterilising fluid using it according to instructions, then rinse it thorougly (step 3 - pic. A).
      Drain the radicchio and dry it quickly with a kitchen towel. Put it on a chopping board and cut it longwise into 1cm large strips. Then chop it quite finely (step 3 - pic. B).
      When the pancetta has cooked through, add the radicchio, season it with 2gr of salt, stir evenly and let it cook and soften for 2 to 3 minutes (step 3 - pic. C).

  • 4.
    Crushing the pepper, grating the cheese and adding the milk cream

    • The cooked radicchio in the frying pan
    • Black pepper corns - 3gr
    • Parmigiano cheese - 50gr
    • Double milk cream - 170gr

      Finely crush the black pepper corn into the mortar, then grate the parmigiano cheese. Set aside (step 4 - pic. A).
      As soon as the radicchio has soften, add the double milk cream, stir evenly and let it all cook and regain heat for no more than a couple of minutes. If necessary, take the pan away from the heat and wait for the water to boil and be ready for the tagliatelle (step 4 - pic. B).

  • 5.
    Boiling, straining and binding the tagliatelle with the sauce

    • The boiling water
    • Freshly made Tagliatelle - 350gr
    • Salt - 55gr
    • The radicchio and cream sauce
    • The grated parmigiano cheese
    • The crushed black pepper

      Add the 55gr of salt to the boiling water, let it sattle and gain a stable boiling again. Then, add the tagliatelle. Stir frequently to prevent them sticking to each other. Let them boil for about 3 minutes (step 5 - pic. A).
      Meanwhile, put the frying pan back on a gentle heat.
      As soon as tagliatelle are perfectly cooked “al dente”, strain them with pasta server and add them to the sauce. In alternative, strain them through a colander but do not let them dry completely, then ad them to the sauce.
      Take the frying pan away from the heat, add the parmigiano cheese, the black pepper according to your own taste, and bind the tagliatelle and the sauce together (step 5 - pic. B).
      Serve immediately.

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

"Tagliatelle with Red Radicchio of Treviso" recipe"Tagliatelle with Red Radicchio of Treviso" recipe"Tagliatelle with Red Radicchio of Treviso" recipe"Tagliatelle with Red Radicchio of Treviso" recipe"Tagliatelle with Red Radicchio of Treviso" recipe"Tagliatelle with Red Radicchio of Treviso" recipe"Tagliatelle with Red Radicchio of Treviso" recipe"Tagliatelle with Red Radicchio of Treviso" recipe"Tagliatelle with Red Radicchio of Treviso" recipe"Tagliatelle with Red Radicchio of Treviso" recipe"Tagliatelle with Red Radicchio of Treviso" recipe

Instructions

  • 1.
    Putting the water to boil

    • Water - 5lt

      Put the saucepan with 5lt of water over a high heat. You will salt the water later. Please note that since the tagliatelle will cook rapidly, more salt is needed in order to give the pasta its proper taste.

    Note about salt and water for pasta

    If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

    So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

    The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

    Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

    A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

    Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Frying the bacon with shallot and garlic

    • Shallot - 40gr
    • Suited Garlic - 3
    • Extra Virgin Olive Oil - 60gr
    • Italian Pancetta - 120gr

      Using a paring knife, clean the shallot’s roots, peel off its tunics and have it. Then chop it into a fine brunoise (step 2 - pic. A).
      Cut off the pancetta rind and dice the pancetta; then, put a frying pan on a medium-low heat, add the shallots, the garlic cloves and the pancetta and let the sweat slowly for about 10 to 12 minutes (step 2 - pic. B). They must not brown.

      Note about cutting the shallot into brunoise

      With a paring knife, chop off the tip of the shallot. Clean the roots, halve it and peel off the tunics. Put each half facing down on a chopping board. With either the paring knife or the tip of the chef knife, make vertical cuts - 2millimeters apart from each other - driving the tip of the knife as close to the roots as possible. Hold the shallot together with one hand’s fingers, get the chef knife and with a fulcrum movement complete the mincing with narrow cuts.

  • 3.
    Washing and chopping and cooking the radicchio

    • Red Radicchio Treviso - 250gr
    • The frying base with pancetta shallot and garlic
    • Salt - 2gr

      Chop off the radicchio’s roots andseparate its leaves. Roughly clean any sign of dirt, then wash them thoroughly under running water, or soak them in water with sterilising fluid using it according to instructions, then rinse it thorougly (step 3 - pic. A).
      Drain the radicchio and dry it quickly with a kitchen towel. Put it on a chopping board and cut it longwise into 1cm large strips. Then chop it quite finely (step 3 - pic. B).
      When the pancetta has cooked through, add the radicchio, season it with 2gr of salt, stir evenly and let it cook and soften for 2 to 3 minutes (step 3 - pic. C).

  • 4.
    Crushing the pepper, grating the cheese and adding the milk cream

    • The cooked radicchio in the frying pan
    • Black pepper corns - 3gr
    • Parmigiano cheese - 50gr
    • Double milk cream - 170gr

      Finely crush the black pepper corn into the mortar, then grate the parmigiano cheese. Set aside (step 4 - pic. A).
      As soon as the radicchio has soften, add the double milk cream, stir evenly and let it all cook and regain heat for no more than a couple of minutes. If necessary, take the pan away from the heat and wait for the water to boil and be ready for the tagliatelle (step 4 - pic. B).

  • 5.
    Boiling, straining and binding the tagliatelle with the sauce

    • The boiling water
    • Freshly made Tagliatelle - 350gr
    • Salt - 55gr
    • The radicchio and cream sauce
    • The grated parmigiano cheese
    • The crushed black pepper

      Add the 55gr of salt to the boiling water, let it sattle and gain a stable boiling again. Then, add the tagliatelle. Stir frequently to prevent them sticking to each other. Let them boil for about 3 minutes (step 5 - pic. A).
      Meanwhile, put the frying pan back on a gentle heat.
      As soon as tagliatelle are perfectly cooked “al dente”, strain them with pasta server and add them to the sauce. In alternative, strain them through a colander but do not let them dry completely, then ad them to the sauce.
      Take the frying pan away from the heat, add the parmigiano cheese, the black pepper according to your own taste, and bind the tagliatelle and the sauce together (step 5 - pic. B).
      Serve immediately.

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

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