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Recipe of the Week: Tagliatelle With Bresaola Radicchio and Rosemary

28/02/2014 17:22 | Updated 30 April 2014

This is a great way to use bresaola with pasta and also a good substitute for pancetta. The meatiness of the bresaola works really well with the bitterness of the radicchio. You could use a pasta like penne but tagliatelle is a bit more luxurious and holds the sauce really well. By adding a dash of cream all the ingredients come together to make a delicious sauce. Have a great week!

Ingredients - serves four

250g of tagliatelle
12 slices of bresaola (cut into strips)
1 clove of garlic
1 tsp of chopped rosemary
1 head of radicchio (finely shredded)
2 tblsp of olive oil
1/2 lemon
50 ml of double cream
Freshly grated parmesan

Method

In a heavy based frying pan or sauté pan heat the olive oil and garlic add the sliced bresaola and chopped rosemary and cook for about three minutes so the bresaola goes slightly crispy, then add the shaved radicchio and cook for another five mins so all the radicchio becomes wilted and tender. Squeeze the half lemon on top and stir together. The radicchio will go scarlet in colour because of the lemon juice. Add the cream then check the seasoning.

In a large pot if boiling salted water cook the tagliatelle until al dente then with a pair of tongs remove from the water and combine with the radicchio with a few spoons of the pasta water. Finish off with some freshly grated parmesan.

Toss well and serve with some freshly ground black pepper and extra parmesan. Try with a nice glass of Barbera D'Asti.