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 theBlue 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.
9 comments
I confess to not really loved the radicchio…but the recipe is very inviting and I love all the first fish I will experience…and then that “muddicata” !!!!
Hi Adele! Thank you very much… many do not like because it's a little radicchio’ Amaro, But if you put little and thin cuts gives a nice aroma to the dish and sweet shrimp and Mint dampen much. Try! ADA
uhhh ale's grandmother always makes pasta with muddica! 😀 feel very close to my ada family!
Hi Elena!!! We have many things in common, I'm so glad to meet you!!! Missing very little!!!
Hello dear! Check out I had thought with balsamic vinegar and I resigned because I didn't know how she was with shrimps. To dampen I put Mint (and a pinch of sugar in the recipe isn't there because I forgot, now I add it) But if you try let me know how that goes with the balsamic vinegar that are ready to change the recipe!!!
buooooni!!I would add 2 tablespoons balsamic vinegar with radicchio,just a little bitter taste softening x!!
I love the radicchio di treviso, but maybe I'm biased because it's of my shares!!!
Not Only Sugar
I also really like, He has that bit of bitterness that I teases combinations… Thanks Sushmita!!!
Tat luks awesome 🙂 Sushmita