Casarecci with Chioggia’s Radicchio and Speck
This is a first or main course that has in the perfect combination of radicchio and speck its secret…and it’s very fast to prepare…
. 1 whole radicchio washed and sliced
. 1 clove of garlic
. 1 tbsp of olive oil
. 1 slice of speck (0,5cm) sliced “à julienne”
. 2 or 3 tbsp of fresh cream
. 320 g of casarecci pasta
Bring to boil water in a large pan, to cook the pasta. Meanwhile bring to heat a wok, add 1 tbsp of olive oil and add the clove of garlic, until golden. Add the radicchio and cook until all its water has been absorbed. At this moment add the speck and the fresh cream, and let it reduce a little. At this point the pasta must be cooked “al dente”. Add the pasta to the wok and mix well with the sauce. Pour the pasta into the plates and serve immediately.
