Tagliatelle with radicchio and prosciutto and I Dedicati Special Extra Virgin Olive Oil for Pasta Olitalia

by chef Cristina Lunardini

Serves 2

  • Qs - I Dedicati Special Extra Virgin Olive Oil for Pasta Olitalia
  • 300 gr. - Egg tagliatelle
  • 1 - Shallot
  • Half a head of red radicchio
  • 80 gr. - Prosciutto (it can also be replaced with ham)
  • Red wine
  • Qs - Salt
  • Qs - Black pepper
Tagliatelle with radicchio and prosciutto and I Dedicati Special Extra Virgin Olive Oil for Pasta Olitalia 1
Tagliatelle with radicchio and prosciutto and I Dedicati Special Extra Virgin Olive Oil for Pasta Olitalia 2

Extra virgin oil and olive oil

“I Dedicati” Special for Pasta

See all

Procedure

  • 1

    Mince the shallot and let it brown in a pan with Olitalia I Dedicati Special Extra Virgin Olive Oil for Pasta

  • 2

    Clean the radicchio and cut it into thin strips, then add it to the browned shallot and let them cook. When all the liquid has dried out, sprinkle with wine and simmer until reduced.

  • 3

    Cut the prosciutto into strips and add it to the radicchio.

  • 4

    Cook the tagliatelle into salted boiling water. Drain the pasta al dente, then mix it with the sauce. Add another drizzle of oil and sauté with the radicchio. Finally, add some Parmigiano Reggiano flakes to taste.

Tagliatelle with radicchio and prosciutto and I Dedicati Special Extra Virgin Olive Oil for Pasta Olitalia 3
Chefs

Chef Cristina Lunardini

Cristina Lunardini was born in Rimini, and learnt the art and mastery of cooking in the most renowned Italian schools for hospitality and cuisine. She has been one of the most popular personalities of Alice.tv for ten years now with the show “Le mani in Pasta” (literally "hands in dough" TN), where she tells all the secrets of handmade pasta, both sweet and savoury. She has written several articles for the magazine “Più dolci”, and is the editor of the column “Romagna Mia” published in the monthly magazine of Alice Cucina. Thanks to her professional training, she has worked with the most renowned international cooking academies, and she is currently collaborating with the Icook school in Cesena on a regular basis. When she was asked to describe her relationship with cooking, she answered: “Cooking has never been just a job to me but it's a fundamental part of life. It has always meant sharing important moments: donating food that you've cooked with your own hands is one of the most heartfelt gestures of affection."

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