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Fusilli con Speck e Radicchio

Fusilli con Speck e Radicchio

In this quick, yet rich pasta dish, salty speck from Alto-Adige and bitter radicchio typical of Veneto are combined with a creamy sauce to the recall flavors of northern Italy.

This is the perfect dish to throw together when unexpected guests knock at your door. It can be made with fresh egg pasta for a somewhat more substantial dish, and it would be fabulous with fresh garganelli, a quill-shaped egg pasta. You can also serve grated Grana Padano PDO cheese on the side if you like. Any variety of radicchio will work here. When radicchio cooks, it loses much of its bitterness and turns slightly sweet, a flavor that plays off the smokiness of the speck very well. Pro tip: Purchase the speck for this dish in a single slab and then cut it into cubes at home.

Fusilli con Speck e Radicchio
(Fusilli with Speck and Radicchio)

Recipe from Eataly's All About Pasta book

Yield: 4 servings

1 small head radicchio
2 ounces speck
1 shallot
1 tablespoon extra virgin olive oil
Fine sea salt, to taste
¾ cup heavy cream
Coarse sea salt for pasta cooking water
1 pound fusilli pasta
Freshly ground black pepper to taste
Grana Padano PDO cheese

Bring a large pot of water to a boil for the pasta.

Cut the radicchio into ribbons. Chop the speck into ¼-inch cubes. Mince the shallot.

In a skillet large enough to hold the pasta comfortably, heat the olive oil over medium heat. Add the shallot and speck and cook, stirring frequently, until the shallot is translucent, about 3 minutes.

Add the radicchio and stir to combine. Season lightly with fine sea salt. (Remember that the speck is somewhat salty.) Turn the heat to low and cook, covered, until the radicchio is very wilted and has turned dark purple, about 7 minutes. (If the radicchio starts to stick to the pan before it is cooked, add 1 to 2 tablespoons water.) Add the cream to the pan, stir, and cook until just slightly reduced and clinging to the radicchio, about 3 minutes.

Meanwhile, when the water in the large pot boils, add coarse salt and then add the fusilli. Cook, stirring frequently with a wooden spoon until the pasta is al dente.

When the pasta is al dente, drain in a colander and then transfer to the pan with the sauce. Toss over medium heat until the pasta is coated in sauce. Season with a generous amount of fresh pepper and Grana Padano PDO cheese. Serve immediately.

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This recipe is an excerpt from our new book, All About Pasta. Pick up your copy online or in our marketplace! 

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