Pasta with Treviso radicchio and speck

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Radicchio150 g
• Speck30 g
• Shallot15 g
• Extra virgin olive oil1 teaspoon
• Black pepperto taste
• Saltto taste

Contains: gluten,

In season: November – March

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile wash the radicchio, cut out the tough core and slice into strips about 1 cm wide; peel the shallot and chop it finely; cut the speck into strips.
3. Put the speck in a cold frying pan, turn the heat to medium and cook for 3–4 minutes, until crisp; set half of it aside on a plate.
4. Add the olive oil and shallot to the pan and soften for 2 minutes over low heat, until translucent; add the radicchio with a pinch of salt and cook for 5 minutes over medium heat, until wilted and soft.
5. Meanwhile add the pasta and cook for the time on the packet, usually 9–11 minutes, until al dente.
6. Drain it, keeping a small ladle of the cooking water, and toss it with the radicchio for a minute, loosening if needed; finish with the reserved crisp speck and black pepper.