- 1 lb spaghetti
- 2 oz onion
- 1 lb red radicchio
- 1 clove of garlic
- ½ cup white wine
- 1 tablespoon parsley
- salt and pepper to taste
For the prawn tartare
- 16 prawns
- ½ tablespoon mix of spices (oregano and capers)
- Academia Barilla Monti Iblei DOP Extra Virgin Olive Oil to taste
20 minutes preparation + 13 minutes cooking
Chop the onion, parsley and garlic. Wash and trim the radicchio, then cut into thin slices.
Heat a little extra virgin olive oil in a pan over medium heat, then sauté the onion for a couple of minutes.
Then add the garlic and radicchio and cook for another 2 minutes, or until the radicchio has softened.
Season with salt and pepper.
In the meantime, peel the prawns and devein.
Finely chop with a knife and collect in a bowl. Add a pinch of Sapori Italiani and a tsp of extra virgin olive oil. Mix well.
In a large pot, cook the spaghetti until al dente.
Drain and toss the spaghetti with the sauce. Stir in a little olive oil and minced parsley.
Serve the spaghetti in individual bowl and place a spoonful of tartare on top. Adjust the pepper, minced parsley and extra virgin olive oil.
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