Home » Spaghetti with chicory and shrimps ' ammuddicati’

Spaghetti with chicory and shrimps ' ammuddicati’

by Ada Parisi
9792 views 5 min read

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.

You've already seen these recipes?

9 comments

Adele April 17, 2013 - 09:10

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” !!!!

Reply
Sicilians creative in the kitchen April 17, 2013 - 12:34

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

Reply
conunpocodizucchero.it April 15, 2013 - 22:49

uhhh ale's grandmother always makes pasta with muddica! :-D ti sento vicinissima alla mia famiglia ada!

Reply
Sicilians creative in the kitchen April 15, 2013 - 23:17

Hi Elena!!! We have many things in common, I'm so glad to meet you!!! Missing very little!!!

Reply
Sicilians creative in the kitchen April 15, 2013 - 23:18

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!!!

Reply
Elena April 15, 2013 - 22:16

buooooni!!I would add 2 tablespoons balsamic vinegar with radicchio,just a little bitter taste softening x!!

Reply
Not Only Sugar April 15, 2013 - 10:48

I love the radicchio di treviso, but maybe I'm biased because it's of my shares!!!

Not Only Sugar

Reply
Sicilians creative in the kitchen April 15, 2013 - 11:59

I also really like, He has that bit of bitterness that I teases combinations… Thanks Sushmita!!!

Reply
Sushmita April 15, 2013 - 07:56

Tat luks awesome :-) Sushmita

Reply

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses profiling cookies, including third party, to improve your browsing experience. Ok Read More