The Recipe for Bigoli Pasta with Radicchio and Salmon

Late autumn and winter is the season for red leaf chicory which is known as radicchio in Italy. It is a beautiful plant that brings to mind resplendent exotic flowers. Its leaves contain intibin, a substance that is salubrious for gestation and vessels. It makes the radicchio leaves taste slightly bitter, but a thermal treatment kills bitterness completely leaving behind a marvelous velvety aftertaste. Radicchio is excellent in pasta sauces.

Ingredients for Pasta with Radicchio and Salmon

• a few leaves of radicchio
• 0.2 lb smoked salmon
• 0.4 pt or a glass cream
• 3-4 tablespoons olive oil
• 0.6 lb pasta bigoli (bavette or spaghetti)

Recipe for Bigoli Pasta with Radicchio

1. Pour oil into a frying pan and fry cut radicchio leaves.

1. Add salmon pieces and stew for about 2-3 minutes.

1. Add cream, stew for one minute more, salt to taste and turn off the heat.

1. Boil pasta al’dente in  salted water.
2. Drain it, put it in the frying pan with the sauce and give it a good mix-up.
3. Serve hot.