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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 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.

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9 comments

Adele April 17, 2013 at 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 at 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

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conunpocodizucchero.it April 15, 2013 at 22:49

uhhh ale's grandmother always makes pasta with muddica! 😀 feel very close to my ada family!

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

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

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Sicilians creative in the kitchen April 15, 2013 at 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!!!

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Elena April 15, 2013 at 22:16

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

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Not Only Sugar April 15, 2013 at 10:48

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

Not Only Sugar

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

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

Reply
Sushmita April 15, 2013 at 07:56

Tat luks awesome 🙂 Sushmita

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