Strozzapreti With Radicchio And Balsamic

Strozzapreti With Radicchio And Balsamic

This Anna Jones recipe is an oldie but a goodie; and a must-try if you’re new to the bitter flavour profile of radicchio. Anna says: “This is as offbeat as pasta recipes get, but it is one of my favourite bowlfuls. It hits all the flavour and texture notes without too much work.”

For the pesto
50g walnuts
1 garlic clove, peeled
1 small bunch of oregano or marjoram, leaves picked
1 small bunch of parsley, leaves picked
70ml extra virgin olive oil, plus 1 tbsp

For the dressing
2 tbsp thick balsamic vinegar (or normal balsamic mixed with honey)
1 red chilli, finely chopped
1 garlic clove, peeled
Zest of 1 orange

For the pasta
2 head of radicchio or treviso, cut lengthways into quarters
400g strozzapreti or fusilli pasta
50g parmesan or vegetarian Italian hard cheese

Toast the walnuts in a pan for a few minutes, until golden, then bash them in a mortar with the garlic and a good pinch of sea salt until you have a thick paste. Add the herbs and bash again, then add 70ml of the oil and mix the whole lot together to form a deep-green pesto slick. Taste and season with a bit more salt and pepper, if needed.

Make the dressing: in a big bowl, mix the balsamic, chilli, garlic, orange zest and the extra tablespoon of oil. Bring a pan of salted water to a boil, add the pasta, cook to packet instructions (until al dente), then drain, reserving a little of the cooking water for later.

As the pasta cooks, heat a griddle pan and grill the radicchio until charred on one side only, then toss in the dressing while it is still hot. Once the leaves are cool enough to handle, shred roughly. Put the drained pasta back into the pan, add some of the pesto and mix well. Add enough cooking water to loosen to a creamy sauce, then add the shredded radicchio and serve with lots of grated cheese.