Pappardelle With Radicchio and Speck

Staff Writer
Pappardelle with Radicchio and Speck
Pappardelle with Radicchio and Speck
Manuela Zangara

Pappardelle with Radicchio and Speck

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.

Ready in
30 m
4
Servings
558
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons extra-virgin olive oil
  • 1/2 small onion, sliced thinly
  • 1 3/4 Ounce 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.

Pappardelle Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pappardelle Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
25g
38%
Sugar
4g
N/A
Saturated Fat
11g
57%
Cholesterol
67mg
22%
Protein
16g
32%
Carbs
67g
22%
Vitamin A
175µg
19%
Vitamin B12
0.2µg
3.1%
Vitamin B6
0.2mg
10.7%
Vitamin C
3mg
6%
Vitamin D
0.4µg
0.1%
Vitamin E
2mg
11%
Vitamin K
83µg
100%
Calcium
57mg
6%
Fiber
3g
13%
Folate (food)
37µg
N/A
Folate equivalent (total)
37µg
9%
Iron
2mg
9%
Magnesium
57mg
14%
Monounsaturated
10g
N/A
Niacin (B3)
2mg
10%
Phosphorus
242mg
35%
Polyunsaturated
2g
N/A
Potassium
396mg
11%
Riboflavin (B2)
0.1mg
8.2%
Sodium
433mg
18%
Thiamin (B1)
0.2mg
11%
Zinc
2mg
12%