You are here:

Radicchio tagliolini with cherry tomatoes, artichoke hearts, broad beans and shrimps

Ed Baines from Great Food Bites
For a delightfully romantic dish try Ed Baines's home-made, pretty, pink pasta noodles, served with a piquant sauce

Radicchio tagliolini with cherry tomatoes, artichoke hearts, broad beans and shrimps

Radicchio Tagliolini with Cherry Tomatoes, Artichoke Hearts Broad Beans, Shrimps and Chilli Sauce

Method

1. Cook the radicchio in a pan of boiling water until tender, drain well and allow to cool. Puree the radicchio in a food processor.

2. Place the flour in a mound on a clean work surface. Make a well in the centre and place the eggs and egg yolk in the hole.

3. Mix together roughly, adding the water, olive oil and radicchio puree. Knead until the mixture forms a dough. Set aside to rest for 1 hour.

4. Roll out the pasta dough into thin sheets. Pass each pasta sheet through a pasta machine several times to make fine strips. Dust with flour and set aside to dry.

5. To make the sauce, heat 50g of the butter in a large frying pan. Add the garlic and fry gently until softened. Add the prawns and fry until they turn pink.

6. Add the tomatoes and fry until soft. Mix in the parsley, broad beans, and artichoke hearts and stir in the chilli sauce and wine. Increase the heat and cook until the sauce has reduced by half.

7. Meanwhile, bring a large pan of salted water to the boil. Add the radicchio tagliolini and cook for 1 minute until al dente; drain.

9. Toss the tagliolini with the remaining butter, add to the sauce, sprinkle with Parmesan and serve at once.

Comments add a comment

Be the first to add a comment...

Serves: 2

Prep: 1 hr, plus 1 hr resting and cooling
Cook: 15 min

Ingredients
1 radicchio, quartered
250g '00' flour, plus extra for dusting
2 Eggs
1 egg yolk
1 tbsp water
1 tbsp Olive oil

For the cherry tomatoes, artichokes heats broad beans, shrimps and chilli sauce

100g Butter
1 garlic clove, finely chopped
100g raw prawns, peeled
12 cherry tomatoes, quartered
1 small bunch flat-leafed parsley, finely chopped
100g Broad beans, podded
2 artichoke hearts, finely sliced
25ml sweet chilli sauce
20ml White wine
100g Parmesan, grated