Spaghetti with chicory and shrimps ' ammuddicati’

A dish based on the contrast of flavors between the bit of bitter radicchio di Treviso Igp and the sweetness of the prawns. Is’ a peculiar taste, not for everyone: If you don't like the bitter look elsewhere, But if you like radicchio, then these are the noodles they do for you. To make them more ' golosi’ I made the shrimp ' ammuddicati ', that is covered in breadcrumbs, but quickly: a tablespoon of olive oil in a frying pan, rosolo the shrimp for a few seconds on both sides and then join a tablespoon of bread crumbs and blow it all. Hot oil does join the bread with shrimp that stay crispy.

Ingredients for 4 people:

• medium radicchio rosso di Treviso Igp
• 400 g spaghetti
• 500 grams of fresh shrimp
• 2 tablespoons of grated bread stale
• half a glass of white wine
• 10 Tablespoons extra virgin olive oil
• half an onion
• salt and pepper
• a few mint leaves

Wash the chicory, by removing the outer leaves and the central parts white and cut into thin strips. Chop the onion and sauté with 8 tablespoons of oil in a frying pan, then add the radicchio and mix well: Deglaze with white wine, allow to evaporate and add some salt. Sauté the radicchio for 5 minutes and set aside. Boil the pasta in salted water and, as it bakes, clean the prawns and sauté for a few seconds in a pan with 2 tablespoons of oil: put the pan on breadcrumbs and jump on it fast so that cling to shrimp (salo them because I like them natural salinity). Drain the spaghetti al dente keeping aside a little’ of the cooking water and add to the radicchio sauce, mixing it up with a little’ of the cooking water. Serve spaghetti topped with shrimps ' ammuddicati ', Sprinkle with ground black pepper and a little chopped Mint and serve.

THE PAIRING: with this dish ' heaven and Earth’ we suggest a pairing with a Vermentino di Sardegna. We chose the Blue the wineries of Santa Maria La Palma, Alghero. A wine that is characterized by its freshness, a slight almond aftertaste that, We think, can call back to the bitterness of the radicchio and thwart pleasantly sweetish taste of shrimp.