How to prepare spaghetti with radicchio with 'ammuddicati' prawns: a quick and tasty first course

Today the recipe for spaghetti with radicchio with 'ammuddicati prawns’, and first course 'sea and mountains’ simple and quick to prepare. The pasta with radicchio and prawns it is based precisely on the contrast of flavors between the bitter aftertaste of the Treviso PGI radicchio and the sweetness of the pink pot prawns.

Is’ a peculiar taste, not for everyone: if you don't like bitter, look elsewhere. My if he radicchio you like it, then these are the noodles they do for you. To make them more ' golosi’ prepared i STOP PRAWNS, a second course of typical Sicilian fish, adapting it to include it in a first course of pasta. The 'muddled' prawns, that is covered in breadcrumbs, They are prepared quickly and pair very well with vegetables.

Remember to ensure that the radicchio remains slightly crunchy: then cook it quickly and over high heat.

Ideas and recipes with radicchio

If you love radicchio you absolutely must try it’WARM BAKED CHICORY SALAD WITH ORANGES AND WALNUTS, il RADICCHIO RISOTTO WITH SALMON TARTARE and the RUSTIC AND CHEESE CAKE CHICORY. Is, for a new sweet radicchio-based recipe, try it CHICORY AND ORANGE JAM, perfect to accompany cheeses. And now I wish you a good day!

SPAGHETTI WITH RADICCHIO AND STUFFED PRAWNS

Portions: 4 Preparation: 15 minutes Cooking: 15 minutes 15 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

half a red radicchio from Treviso or late radicchio from Treviso PGI

400 g spaghetti

400 grams of shrimp

stale breadcrumbs

70 milliliters white wine

extra virgin olive oil

half an onion

salt and pepper

a few mint leaves

Procedure

Wash the chicory, removing the outer leaves and the white central parts and cutting it into thin strips. Clean the prawns by removing the shell, the head and the thin string of intestine found on the back.

Chop the onion and fry it with 8 tablespoons of oil in a non-stick pan, then add the radicchio and mix well: blend with white wine, allow to evaporate and add some salt. Sauté the radicchio for 5 minutes and set aside.

Boil the pasta in plenty of salted water.

While the pasta cooks, toast the breadcrumbs. Sauté the prawns with a pinch for a few seconds in a pan with a little oil and over a high heat. Add the breadcrumbs to the pan with a pinch of salt and sauté everything quickly so that the breadcrumbs stick to the prawns.

Drain the spaghetti al dente, reserving a little of the cooking water and add them to the radicchio sauce., mixing everything with a little of the cooking water if necessary. Serve the spaghetti, garnishing the dish with the 'ammuddicati' prawns, sprinkle with freshly ground black pepper and a little chopped mint and serve immediately. Bon appétit!

Note

Combination: with this 'seas and mountains' dish we suggest a pairing with a Vermentino di Sardegna. We chose the Blue from the cellars of Santa Maria La Palma of Alghero. A wine that is characterized by its freshness, a slight almond aftertaste that, We think, can recall the bitterness of radicchio and pleasantly contrast the sweetish taste of prawns.