The first autumn dish that can be prepared in 15 minutes and will save your dinner
Radicchio, speck, and walnut fusilli are the perfect comfort food for the first chilly days, a first course that captures all the flavors of autumn. It's one of those recipes born from a perfect balance of contrasts: the bitterness of radicchio, the smoky saltiness of speck, and the crunchy sweetness of walnuts.
Ingredients
- Fusilli 320 gr
- Red radicchio 300 gr
- Speck 150 gr
- Walnut kernels 60 gr
- Salt and pepper
- Gorgonzola optional 50 gr
Method · 25 min
- Prepare the ingredients: Start by boiling the water for the pasta. Meanwhile, get started on the chopping. Clean the radicchio, remove the tough base, and cut it into thin strips. Take the speck and cut it into medium-sized strips. Coarsely chop the walnut kernels with a knife and set aside.
- Crispy the speck: Heat a nonstick pan thoroughly. Add the speck strips without adding any additional fat. Let the speck "sudhi" and become crispy by cooking in its own fat. Cook the radicchio: Now add the chopped radicchio directly to the pan with the speck. Stir well and cook over high heat for just 2 minutes. The radicchio should soften but retain some of its texture and bright color. Season with pepper (be careful with the salt, as the speck is already quite salty).
- Once the water boils, add salt and the fusilli. Remember to drain them when still very al dente, reserving a ladleful of the cooking water, which will be invaluable for thickening the sauce.
- Add the walnuts: Just before draining the pasta, add the chopped walnuts to the pan with the sauce, so they'll toast slightly and release their essential oils. Toss and stir: Drain the fusilli and transfer them directly to the pan. Turn up the heat and sauté for a minute, adding a little of the pasta cooking water if necessary to create an emulsion. Chef's touch (optional): If you'd like to follow this advice for an extra creaminess, turn off the heat and add a spoonful of gorgonzola or robiola, stirring until it melts and coats the pasta. Serve: Serve immediately while piping hot, garnishing with a few extra walnuts.
This recipe is a perfect fit for our top 10 quick winter first courses ready in 10 minutes, because it's truly a breeze to make, like spaghetti with cavolo nero pesto. You can serve it with a fennel, apple, celery, and walnut salad.
And if you love using dried fruit in your first courses, you can't miss the classic walnut sauce!
