CAVATELLI WITH SAUSAGE AND RADICCHIO
Steps:
- In an 8- to 12-quart pot, bring 6 quarts (24 cups) salted water to a rolling boil.
- In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium-high heat until hot but not smoking. Add the sausage and cook, breaking it up with a wooden spoon, until browned but not yet crispy. Remove the meat from the skillet with a slotted spoon and set aside.
- Add the onions and remaining tablespoon of olive oil to the skillet and saute until the onions are soft. Add the sausage back along with a pinch of red pepper flakes and saute an additional minute. Reduce the flame to medium low and pour in the wine, cooking until it is reduced by half, 3 to 4 minutes. Remove the sauce from the heat.
- Add the pasta to the boiling water and cook until al dente. Drain the pasta and add it to the sauce in the skillet. Add the Parmigiano-Reggiano and radicchio and toss to combine the ingredients. Garnish with the crushed walnuts, a drop of extra-virgin olive oil and a light dusting of freshly grated Parmigiano-Reggiano.
ORECCHIETTE WITH RADICCHIO AND ONIONS
This is a traditional Italian pasta dish, which my mum brought home from one of her trips to Italy. It has a creamy cheese note, which combines very well with the slightly bitter taste of the lettuce.
Provided by Lalaloula
Categories European
Time 31m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil the pasta in salted water until it is al dente (aprox. 11 minutes).
- While the pasta is cooking, chop the onion into thin slices and stew it in a frying pan toghether with olive oil, salt, pepper, chili and the squashed clove of garlic.
- When the onion is "smudgy", add the chopped radicchio.
- If necessary add more olive oil and turn the mixture over after 3-4 minutes.
- When the pasta is ready, pour off the water.
- Then add the onion and radicchio mixture and finally the grated parmesan cheese. Blend well.
- Enjoy (e.g. with a nice side salad or ciabatta bread)!
Nutrition Facts : Calories 623.3, Fat 9.2, SaturatedFat 4.7, Cholesterol 22, Sodium 392.9, Carbohydrate 106.7, Fiber 5.7, Sugar 7.8, Protein 27.2
SAUSAGE & FENNEL ORECCHIETTE
Throw together orecchiette with sausages, fennel, broccoli and leek to make this easy dinner. Taking just 25 minutes, it's ideal for busy days
Provided by Liberty Mendez
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Boil a large pan of salted water, turn the heat down to medium, then add the leek, sliced fennel and broccoli, and simmer for 3 mins until tender. Lift the veg out of the water using a slotted spoon, drain and set aside. Keep the pan of water on the heat, add the orecchiette and cook for around 11 mins, or until tender but still retaining some bite.
- Meanwhile, put a large frying pan over a high heat, add the olive oil and squeeze the sausagemeat out of the skins, tearing it into small pieces in the pan using a wooden spoon. Fry for 3-4 mins until golden brown and almost cooked, then add the garlic, fennel seeds and tomato purée, and fry for 30 seconds until aromatic. Add the blanched veg and grated carrot, and cook for another 4 mins. Tip in the tomatoes, bring to the boil, then simmer for around 4 mins until reduced slightly.
- Drain the pasta, reserving a cup of pasta water, and toss the pasta in the pan with the sausage and tomato sauce, adding a splash of pasta water to loosen. Season and serve with the reserved fennel fronds scattered over the top.
Nutrition Facts : Calories 527 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1 milligram of sodium
GRILLED SAUSAGES AND RADICCHIO
For at least one meal at your summer rental, serve sausages. They come seasoned and self-contained, with no need for condiments or sauces. After a long trip, you just throw them on the grill or under a broiler, and serve with a salad on the side. Or, even better, toss them into your salad (in this case, a lightly grilled radicchio salad), letting their fat flavor the leaves along with the lemon juice and good olive oil you also packed.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Light or heat up the grill. Halve radicchios lengthwise through stem end, and toss with 1 tablespoon olive oil (or more if you need it to coat) and 1/4 teaspoon salt.
- Put radicchios, cut side down, and sausages on the grill and cover. Let cook for 2 to 3 minutes, until outer radicchio leaves are dark brown. Transfer to a cutting board and let cool while sausages finish cooking, about 5 minutes more.
- When cool enough to handle, thinly slice radicchios. The outsides should be charred, and the insides should still be crisp and raw. Combine in a bowl with another 2 tablespoons olive oil and the juice of half a lemon. Taste and correct seasonings, adding lemon juice, salt and olive oil to taste.
- Spread radicchio on a platter and top with grilled sausages. Garnish with basil and serve.
Nutrition Facts : @context http, Calories 926, UnsaturatedFat 52 grams, Carbohydrate 9 grams, Fat 83 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 27 grams, Sodium 1690 milligrams, Sugar 1 gram
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