The radicchio and ricotta pasta is a simple and quick first course, perfect for a last-minute lunch in the fall, just like the radicchio and speck risotto. A recipe that requires few and simple steps: cooking the radicchio in a pan while the pasta cooks and everything is blended with ricotta added at the end.
A first course that highlights some of the symbolic ingredients of Italian cuisine, including ricotta: a fresh cheese without aging. It is obtained from whey, which is the liquid component that emerges from the curd during cheese production.
There are often prejudices about ricotta: it is considered delicious but fatty. In reality, besides having low calories, it is rich in beneficial fats, vitamins, and calcium, which is good for the bones. In this recipe, ricotta will also create a delicious cream and contrast the bitter taste of radicchio.
As for the latter, in this recipe it will be the crunchy component of the seasoning and a pleasant contrast with the creaminess of the ricotta. Like ricotta, radicchio also has excellent nutritional properties. In the recipe, I used long radicchio, but you can choose the variety you prefer. If you need to remove some of the bitter taste that characterizes it, you just need to soak it in a bowl with cold water and lemon juice. After soaking, just rinse it very well before using it in the kitchen.
The pasta with radicchio is enriched with the addition of pistachios, added at the end in the form of grains. Alternatively, you can also use walnut kernels. Now I just have to tell you, as always, to follow me in the kitchen because the radicchio and ricotta pasta will be ready in a click!
If you are interested in more radicchio recipes, also read:
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 439.38 (Kcal)
- Carbohydrates 63.11 (g) of which sugars 2.29 (g)
- Proteins 16.62 (g)
- Fat 15.34 (g) of which saturated 4.38 (g)of which unsaturated 2.72 (g)
- Fibers 2.18 (g)
- Sodium 827.92 (mg)
Indicative values for a portion of 248 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.5 oz cavatelli
- 6 oz radicchio (long)
- 2 cloves garlic
- 2 tbsps extra virgin olive oil
- 4.5 oz ricotta
- crushed pistachios (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- High-sided saucepan
- Frying pan
- Colander
- Cutting board
- Knife
Steps
First, clean the radicchio. Remove the outermost damaged leaves and the white part. Then cut it into thin strips, rinse it very well under water, and drain it. If you need to remove the bitter taste, soak the radicchio strips in a bowl with cold water and lemon juice for fifteen minutes. Rinse it again and drain it.
Meanwhile, cook the pasta al dente in plenty of salted water. Now clean a garlic clove and remove the less digestible inner part. Sauté it in a pan with the oil over low heat and, as soon as it starts to brown, add 3.5 oz of radicchio from the total. Season with salt and pepper and cook over low heat with the lid on for 5 minutes.
After the cooking time, add the ricotta and a few ladlefuls of pasta cooking water. Stir until it forms a homogeneous cream. Then drain the pasta and transfer it to the pan with the sauce. Sauté it for a few moments and remove from the heat. Add the remaining radicchio and stir again.
Radicchio and ricotta pasta is ready! Serve it with some crushed pistachios
Variations and Tips for Radicchio and Ricotta Pasta
Radicchio and ricotta pasta is best enjoyed immediately to maintain the creaminess of the dish. Alternatively, it can be stored in the refrigerator in a container with a lid for one or two days at most.
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FAQs Questions and Answers for Radicchio and Ricotta Pasta
How do I remove the bitter taste from radicchio?
To counteract the bitter taste of radicchio, you can immerse it, after washing very well, in a bowl with cold water and vinegar or lemon juice for fifteen minutes. Then rinse and drain it again before using it for the recipe.
How long does raw radicchio last in the refrigerator?
Raw radicchio can be stored in the refrigerator wrapped in food paper for up to a week.
Is it possible to freeze radicchio?
If you want to freeze it, you must first blanch it for 2 minutes in acidic boiling water with a tablespoon of lemon juice. Then divide it into portions and freeze it by placing it in aluminum containers with a lid
