Tagliolini con fasolari e Radicchio di Chioggia IGP
Ingredients (for 4 persons)
Tagliolini g 350
Fasolari sgusciati g 250
Cipolla tritata g 40
Radicchio di Chioggia g 100
Olio e.v.o. q.b
Pepe q.b.
Prezzemolo q.b.
Difficulty: Easy
Preparation: 20 min
Cooking Time: 20 min
Dose: 4 persons
Cost: Low
Procedure
Sgusciare circa 1,3 kg di fasolari, raccogliendo l’acqua contenuta al loro interno e battere con un piccolo batticarne il muscolo rosso.
In una padella far soffriggere la cipolla tritata per un paio di minuti, versare la polpa battuta e l’acqua dei fasolari, aggiungere il pepe e cuocere per 3-4 minuti. Unire il radicchio tagliato a listarelle e continuare la cottura per altri 3-4 minuti.
Cuocere al dente i tagliolini in abbondante acqua salata, versarli nel sugo e spadellarli per un paio di minuti finché il tutto non sarà ben amalgamato. A fuoco spento aggiungere un filo d’olio extravergine d’oliva e il prezzemolo tritato.
Servire la pasta ben calda.
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