Cavatappi with Radicchio, Fontina, and Walnuts

17 Nov

Erica De Mane

Radicchio6x6blog
Radicchio,Noah Verrier, 2008.

Recipe: Cavatappi with Radicchio, Fontina, and Walnuts

Radicchio sometimes has me stumped. Bringing those pretty red things into my kitchen can send me straight to cooking block hell. Another salad with a scattering of radicchio? That’s just not how it’s supposed to be. In Italy, no matter how popular the tre colore salad has become there, most people serve radicchio cooked. But when it’s heated, its bitter taste and diminished beauty can be disheartening. However, I took a vow many years ago never to be defeated by any vegetable. And so it will be.

The challenge is to find flavors that marry well with radicchio’s bitterness. That isn’t an issue when I’m just throwing it into a salad, but cook it and its flavor opens up, wandering all over the dish, making it hard to imagine served any way other than unadorned. Still, I’ve had…

View original post 593 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: