Tagliatelle with radicchio and leeks, a tasty first course that can be prepared in a few minutes, suitable for everyday cooking but also for more important menus if you have guests. The pasta is homemade; I like it to have a firmer texture, a bit thick, and the simple sauce is softened by 100% almond cream. Try these tagliatelle with radicchio and leeks — I’m sure you’ll like them! I purposely left the dish vegetarian, but if you prefer you can add pancetta or speck, and you can replace the almond cream with crescenza (a fresh Italian cheese). I know those are two completely different things and the taste will change, but I assure you that a creamy touch is needed with plain pasta.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
To make fresh pasta at home use the Philips pasta maker: find all the instructions in the article “how to make pasta with a pasta maker” otherwise you can make it using the classic method “homemade fresh pasta“.
- 11 oz homemade fresh pasta
- 11 oz late-season radicchio
- 1 leek
- 2 tbsp extra virgin olive oil
- 2 tbsp 100% almond cream
- to taste salt
Tools
- 1 Cutting board
- 1 Knife
- 1 Casserole low-sided
- 1 Pot for pasta
- 1 Pasta maker Pasta Maker Philips
Steps
Wash the leek, dry it and cut into rounds. Wash the radicchio, dry it and cut into thin strips. In a low-sided casserole heat the oil, add the sliced leek and let it sweat over low heat. Then add the radicchio, season with salt and cook for ten minutes or until wilted. Boil the pasta in plenty of salted boiling water for about three minutes (if you prepared it with a pasta maker, otherwise follow the package cooking times). Drain the pasta, toss it with the sauce, add the almond cream, mix well and serve immediately.
