Spaghettini with radicchio and garlic
On its own or added to other leaves, radicchio brings colour and a distinctive flavour to salads, but my most memorable radicchio dishes are those produced when its leaves are cooked and especially when they're grilled. They do lose their garnet tones when heated, but as the leaves turn a rich tobacco colour, they develop a sweet, mellow flavour.
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- 1 onion
- 4 cloves of garlic
- extra virgin olive oil
- 2 small radicchio
- 500g of spaghettin
- 100g of butter cut into pieces
- 100g of grated parmesan
Finely chop an onion and 4 cloves of garlic. Heat 6 tbsp of extra virgin olive oil and fry the onion and garlic until soft. Trim the outer leaves from two small radicchio and slice from top to bottom into fine strips. Cook 500g of spaghettini in salted, rapidly boiling water. Drain well and toss with the onion and garlic, the radicchio, 100g of butter cut into pieces and 100g of grated parmesan.