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| FETTUCCINE RADICCHIO E SPECK |
| Quantity : 1 serving |
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| Ingredients |
500 g Fettuccine
3 tbs Extra vigin olive oil
1 tsp truffle olive oil
1 pat butter
2 c. tomato sauce
1 c. 35% cream
¼ glass white wine
200 g sliced speck cut into strips
1 medium sized radicchio, sliced
1 clove garlic, finely chopped
1 small red onion, finely chopped
1 shallot, cut into rounds
½ c. fresh chopped parsley
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| Method |
• In a skillet heat oil, sautéed garlic, onion, shallot,
speck and red radicchio for 2 minutes
• Pour in wine and allow to evaporate ; add
tomato sauce and simmer to a boiling point
• Stir in cream and simmer for 2 minutes
• Remove from heat and add butter
• Meanwhile cook and drain fettuccine al dente,
pour into sauce and mix well
• Serve pasta and sprinkle each plate with freshly
chopped parsley
• Drizzle with truffle oil
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