Venetian Pasta with Radicchio, Speck and Taleggio
Anyone who knows me, knows I’m OBSESSED WITH PASTA. But at the moment, I have a little problem. As well as cooking, I love 80/90s fashion and recently have acquired 2 pairs of vintage Moschino jeans to go back to 2 matching shirts. I literally love them. However, my little pasta belly is not allowing me to get the jeans on properly. Now, I never would give up pasta, but I’m going to have a pasta cull for a couple of months. That means I’m only going to have pasta at least twice a week until I get my running back on track and a slightly smaller pasta belly. (I eat pasta at least 4 times a week at the moment). So the challenge is that I’m going to make sure that when I cook or eat pasta it has to be a new recipe from a different Italian region. No repeats allowed. It’s going to be hard as I think and dream about pasta often. But I will be so happy when I can get into my Moschino suit! Watch this space. Here is Venetian pasta with radicchio, speck and asiago cheese. A recipe inspired by the regions cooking and ingredients.
Equipment needed: large saucepan, large (deep) wide frying pan, cheese grater.
- 300g Radicchio, outer leaves removed, chopped and cubed
- 1 small onion, finely chopped
- 200g Speck, (or smoked pancetta) diced
- 100ml prosecco (or white wine)
- 75g Asiago, grated
- 250g Pappardelle (egg pasta)
- Olive oil
- Salt and Pepper
- In a frying pan, fry the onion and speck in a drizzle of olive oil for 5 minutes.
- Add the chopped radicchio into the pan
- Pour in the prosecco and a little water into the frying pan.
- Cook the vegetable and speck for 10-15 minutes.
- In a saucepan , bring water to the boil, season with salt and cook the pasta al dente (as instructed on the packet).
- Drain the pasta, and add to the frying pan with the other ingredients.
- Add the grated asiago cheese
- Mix all the ingredients well together. This will give the dish a creamy texture
- Serve up in a pasta bowl with more cheese!!!!