Tagliolini With Radicchio And Shrimp Recipes

TAGLIOLINI WITH RADICCHIO AND SHRIMP

Steps:

• Bring a large pot of salted water to a boil for pasta. Place stocks and wine in a small saucepan, and reduce to 1/2 cup.
• Heat oil in a large, heavy skillet. Add radicchio, and sauté over medium heat, stirring, until it wilts. Add shrimp, and cook a minute or two, until radicchio is tender and shrimp just turn pink. Remove from heat.
• Add tagliolini to boiling water, and cook about 3 minutes. Drain, reserving about a half cup cooking water. Transfer pasta to skillet with radicchio and shrimp. Toss. Add butter and reduced stock mixture, return to heat, cook and toss a few minutes more. Moisten with cooking water if needed. Season to taste with salt and pepper. Add parsley.
• Serve at once with grated cheese on top or transfer to an oiled baking dish and dust with cheese. Lightly brown under preheated broiler.

TAGLIOLINI CON TARTUFO: TAGLIOLINI WITH TRUFFLES

Steps:

• In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the pasta is 'al dente', remove the pasta from the pot and drain, saving some pasta water.
• Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a warm plate and add a sprinkle of truffle shavings.

GRILLED RADICCHIO AND SHRIMP SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Prepare a grill for medium heat.
• Whisk together the shallots, Dijon, honey and balsamic in a medium bowl. Slowly add 3 tablespoons olive oil while whisking to emulsify. Whisk in 1/4 teaspoon salt and a few grinds of pepper.
• Brush the radicchio on both sides with olive oil and season lightly with salt and pepper. Grill until charred in spots and slightly wilted, turning once, about 8 minutes.
• Meanwhile, toss the shrimp with a splash of olive oil, and sprinkle with 1/4 teaspoon salt and some pepper. Grill, turning once, until just cooked through, about 3 minutes per side.
• Divide the radicchio and shrimp among small plates, drizzle with vinaigrette and sprinkle with parsley leaves. Serve warm or at room temperature.

SHRIMP-AND- RADICCHIO RISOTTO

Steps:

• Preheat the oven to 400 degrees. In a bowl, dissolve the salt in 2 cups of water, add the shrimp and soak for 30 minutes. Drain and rinse in cold running water.
• Place the radicchio halves in a pan just large enough to hold them. Put a tablespoon of butter on each half and roast, basting frequently for 40 minutes. Cool; slice thinly.
• Warm the stock in a pot over low heat. With the oil and remaining butter, saute the onion until softened in a large pan. Add the rice to the pan and stir for 2 minutes.
• Add 1/2 cup of the stock and gently stir over medium heat until it is mostly absorbed. Continue with the remaining liquid, adding 1/2 cup at a time as the rice dries, stirring and scraping the rice off the bottom and sides of the pot.
• When 1 cup of the stock remains, add half of it, along with the radicchio; stir 2 minutes. Pour in the remaining stock and stir briefly. Smooth the top of the rice and place the raw shrimp on top. Add the salt and pepper to taste.
• Cover the pot. Over low heat, steam until the shrimp are done, about 5 minutes. Remove the pot from the heat; stir. Serve, adjusting the salt and pepper to taste.

TAGLIOLINI WITH RADICCHIO AND SHRIMP

Steps:

• Bring a large pot of salted water to a boil for pasta.
• Place stocks and wine in a small saucepan, and reduce to 1/2 cup.
• Heat oil in a large, heavy skillet.
• Add radicchio, and sauté over medium heat, stirring, until it wilts.
• Add shrimp, and cook a minute or two, until radicchio is tender and shrimp just turn pink.
• Remove from heat.
• Add tagliolini to boiling water, and cook about 3 minutes.
• Drain, reserving about a half cup cooking water.
• Transfer pasta to skillet with radicchio and shrimp.
• Toss.
• Add butter and reduced stock mixture, return to heat, cook and toss a few minutes more.
• Moisten with cooking water if needed.
• Season to taste with salt and pepper.
• Add parsley.
• Serve at once with grated cheese on top or transfer to an oiled baking dish and dust with cheese.
• Lightly brown under preheated broiler.