PASTA CON RADICCHIO DI TREVISO, ACETO BALSAMICO E NOCI or PASTA WITH RADICCHIO DI TREVISO, BALSAMIC VINEGAR AND WALNUTS
One of the comments to yesterdays post made me think, it’s one of my readers who said that she appreciate how open I am about myself. It made me question what is “open about oneself”, I always felt as if I don’t tell you much about my life and that I’m keeping a lot private, partly because I want to protect those I live with, partly because I’m personally not that keen on reading about other people’s children etc. and partly because I already live this life so I don’t feel as if I have to repeat it again here, it would probably begin to bore me to death after two days. And you too, I can assure you of that. Then we have the fact that this primarily is a food blog and that the spotlight should be of the food. But of course that is in theory, in practice it is impossible not to be personal even in a food blog, every choice obviously reflects the personality of the person behind it. We all know that. I just have to accept that I am more personal than I in my naivety think. So now I just have to leave you with something really personal: we’ve managed to get hold of the whole series of Inspector Morse, 33 episodes of approx. 100 minutes each – pure pleasure!, and we started our odyssey yesterday, I’m still feeling good!
And thanks to all of you who have been voting on the photos, you can’t imagine how good it feels to be able to leave the choice to you! Thanks!
Radicchio di Treviso is a beautiful salad and you can make a lot of interesting dishes with it. If you use it as I did on Sunday in a risotto, you’ll have a risotto tinged with a slightly smoky taste and if you use it in a pasta sauce, a slightly bitter aroma will come out. I paired it with balsamic vinegar and then I threw in some walnuts and I had this interesting mingling of tastes: sweet, salt and a little bit of bitter!
PASTA CON RADICCHIO DI
2 rather big heads (??) Radicchio di
4 tbsp balsamic vinegar, you may need more if you use a ‘young’ balsamic vinegar, mine is quite concentrated so I added some water as well.
– Trim the radicchio and separate the leaves from the root. If they are very long you can cut them in two.
– Braise the radicchio in some olive oil together with a little salt and the balsamic vinegar until they begin to soften then you add the walnuts.
– Go on braising until the radicchio is soft but still a little bit crispy. Stir all the time. It takes about 5 minutes but it depends on the temperature you braise in/with/on (??) so it might take a bit longer.
– Mix it with freshly cooked pasta and serve