Fettuccine with Radicchio & Prosciutto
Radicchio is a mildly bitter tasting leafy vegetable. It is actually Italian Chicory. Modern cultivation of the plant began in the fifteenth century, in the Veneto region of Italy, but the deep-red radicchio of today was engineered in 1860 by the Belgian agronomist Francesco Van den Borra, who used a technique called imblianchimento (whitening) or preforcing to create the dark red, white-veined leaves. Some (the popular) varieties includes radicchio di Verona which looks like a small head of red lettuce and radicchio di Treviso that looks a bit like a red version of Belgium Endive. This vegetable is very popular in Italy and has gained in popularity in the United States in the last few years. It is eaten raw (in salads) with just a bit of olive oil and salt, as well as mixed into a variety of salads. You may also see it on menus grilled or roasted or combined into other dishes such as risotto and pastas.
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- 3/4 lb. Fettuccine, dry
- 3/4 lb. Radicchio
- 1/4 cup Unsalted Butter
- 1 medium Onion, minced
- 1/4 lb. Prosciutto, diced
- 1 Tbsp. Heavy Cream
- 2 Roma Tomatoes
- 1/2 cup Dry Red Wine
- 1 Tbsp. Salvaggio’s Extra Virgin Olive Oil
- To Taste – Salt & Pepper
- 1 – 2 tsp. Lemon Juice
- 1/2 cup Parmesan Cheese
- Set a pot of water to boil for the pasta.
- In the meantime, wash and shred the radicchio.
- Heat the butter and oil in a skillet and sauté the onion until it is light golden, then stir in the radicchio and prosciutto.
- When the radicchio has wilted sprinkle the red wine into the pan and let it evaporate, then add the tomato, and simmer as the pasta cooks (don’t let it dry out).
- When the pasta is just shy of being done, stir the cream and lemon juice into the sauce and season it with salt and pepper.
- Then drain the pasta and toss it in the skillet with the sauce for a minute over high heat to finish cooking it, then serve it with the cheese on the side.
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