Pappardelle with Radicchio and Speck Recipe


Nutrition

Cal/Serving: 558
Daily Value: 28%
Servings: 4

Balanced
Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat25g38%
Saturated11g57%
Carbs67g22%
Fiber3g13%
Sugars3g0%
Protein16g32%
Cholesterol67mg22%
Sodium363mg15%
Calcium58mg6%
Magnesium57mg14%
Potassium398mg11%
Iron2mg9%
Zinc2mg12%
Vitamin A637IU13%
Vitamin C3mg6%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg8%
Niacin (B3)2mg10%
Vitamin B60mg10%
Folic Acid (B9)37µg9%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E2mg11%
Vitamin K83µg104%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated2g0%
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Pappardelle with Radicchio and Speck
Manuela Zangara

Radicchio is a chicory very specific to certain areas of northern Italy, especially Veneto. There are a few varieties, but Chioggia (the round kind) and Treviso (the elongated kind) are the most common. I have only ever seen Treviso in Sydney, so that's what I have used for this recipe, but the round variety works just as well. It is a bit bitter, but I love it… I mean, look at that color! So pretty! It can be eaten both raw, in salads, or cooked (the way I like it the most).

Radicchio is often not the first choice when it comes to kids, as many of them do not like its bitterness, but I find that when it is cooked and mixed with a little cream and Parmigiano-Reggiano, it tastes delicious and not so bitter any more.

See all pappardelle recipes.

3.041665
Ratings48

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1/2 small onion, sliced thinly
  • 1 3/4 ounces Italian speck, sliced thinly and chopped
  • 1 head radicchio, cored and shredded
  • Salt and pepper, to taste
  • 12 ounces egg pappardelle
  • 5-7 ounces heavy cream
  • Parmigiano-Reggiano, grated thinly, for serving

DIRECTIONS

Heat the olive oil in a pot over medium-high heat. Add the onion and Italian speck and sauté until the onion becomes translucent, a couple of minutes.

Add the radicchio and season with salt, to taste. Cover with a lid and reduce the heat to low. Cook for about 10 minutes. (Adding water shouldn't be necessary since radicchio usually creates a little liquid while cooking, but do keep an eye on it and adjust as needed. The end result should be rather dry, though.) Remove from the heat and set aside to cool.

Bring a large pot of salted water to a boil over high heat. Add the pappardelle and cook for 1 minute less than the recommended time on the package directions (it will finish cooking together with the sauce). Drain the pasta.

Put the drained pasta in the pot with the radicchio and speck sauce, add the cream, and mix well while cooking over low heat for 1 or 2 minutes. Serve with thinly grated Parmigiano-Reggiano and season with pepper, to taste.

Recipe Details

Click here to see more recipes from Manu's Menu.

Servings: 4
Total time: 30 minutes
Cuisine: Italian
Special Designations: Kid-friendly

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