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  • For 2 personsVisualizza il prodotto

INGREDIENTS

  • 80g of Speck in one slice or diced
  • 1/2 head of radicchio
  • 1 shallot
  • 200 ml vegetable stock
  • 1 tablespoon extra virgin olive oil
  • 2 fingers of white wine
  • pepper
  • salt
  • 160 g of pasta

 

 

PRODUCT DETAIL

PREPARATION

  • Cut the bacon into small cubes.
  • Clean the radicchio removing the outer leaves if damaged, slice, wash it and dry it with a clean cloth or spinning salad. Put it on a cutting board and coarsely splintered with a large knife.
  • Clean and slice the shallots finely.
  • Heat the broth.
  • Put oil in frying pan, add the shallot, bring it on fire and just brown on low heat. Add half a ladle of stock and cook over medium heat for 4-5 minutes.
  • Combine the bacon and cook a few minutes over high heat stirring frequently. Sprinkle with white wine, add some grated pepper and allow to evaporate.
  • Sprinkle with white wine, add some grated pepper and allow to evaporate. Combine the radicchio, let it dry a few minutes over high heat along with a few tablespoons of broth and put out the fire.
  • Cook the linguine in red wine in plenty of salted water just before draining, add a ladle of cooking water into the sauce pan, then turn on the fire.
  • Saute the drained linguine to the pan over high heat of the sauce for a few minutes, stirring frequently.
  • Serve immediately.