Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pesto
Spaghetti
Radicchio
How it's done
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Pesto
Puree the hazelnuts, garlic and olive oil. Add the cheese and thyme, mix, season with salt.
Spaghetti
Cook the spaghetti in salted water until just al dente. Set aside 200 ml of the cooking water, drain the spaghetti, retaining 200 ml of the cooking water, mix with the pesto, return to the pan, mix with the spaghetti.
Radicchio
Heat the oil in a non-stick frying pan. Add the onion and radicchio, fry for approx. 5 mins. Reduce the heat, season. Add the red wine and sugar, simmer for approx. 3 mins., pour in the balsamic, mix. Serve the spaghetti with the radicchio.
| Serve with: | Grated Parmesan |
|---|
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