Chestnut Reginette with Red Radicchio is a recipe that offers two possibilities: simple, if you buy ready-made pasta, certainly not chestnut, but dried and wheat-based; medium if you decide to make them at home. The dressing, with which I decided to serve them, is very delicate, to ensure that you can also taste the ingredients that are part of the pasta.

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4 servings
Cooking methods: Stove
Cuisine: Italian

Ingredients

14 oz Chestnut flour reginette
1 head large red radicchio
1 large onion
1 tbsp sliced almonds
to taste Extra virgin olive oil
to taste salt and pepper
to taste grated pecorino or parmesan cheese

Preparation

Thinly slice the onion, and let it soften in a non-stick pan with half a glass of water.
In the meantime, thinly slice the radicchio into strips, wash it, dry it, and place it in a bowl.
When the onion’s liquid has completely evaporated, add 4 tablespoons of extra virgin olive oil, and let it brown.
Prepare the necessary amount of sliced almonds, as well as the grated cheese.
Add the radicchio, half a tablespoon of almonds, salt and pepper, mix well and turn off the heat.
Bring water to a boil so you can cook the chestnut reginette.
Before draining them, reserve a cup of the cooking water and pour it into the pan with the vegetables.
Stir for about 2 minutes or three.
If they dry too much, add a little of the cooking water, but also a drizzle of extra virgin olive oil raw.
Turn off the heat, sprinkle with grated cheese, and plate.
Serve your Chestnut Reginette with Red Radicchio, adding the last handful of sliced almonds and grated cheese.

Notes

Tip: Making Chestnut Flour Reginette at home is a task anyone can tackle, even the less experienced.

Just follow my explanations carefully on this link, and the job will be done: https://blog.giallozafferano.it/lappetitovienmangiando/reginette-di-farina-di-castagne/

Did you like my recipe Chestnut Reginette with Red Radicchio? Follow me on Facebook to not miss any updates!