Friday, November 18, 2011

Reginette with Radicchio and Hazelnut Cream Sauce








http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com






A really simple pasta dish with crunchy bitter radicchio, that’s balanced by the rich, earthy taste of roasted hazelnuts and luscious, fresh cream. Some chopped roasted nuts would be a nice addition sprinkled on top. Serve with some garlic bread for a complete meal.


Reginette with Radicchio and Hazelnut Cream Sauce


Inspire by Robyn Cooks and All Recipes

  • 100 g Reginette
  • 1 Radicchio, rinsed and sliced
  • 40 g Ground hazelnuts, toasted
  • 30 g Butter
  • 120 ml Low-fat cream
  • 1 tsp Brandy
  • Salt and freshly mulled black pepper

  1. Cook the reginette in in a large saucepan of rapidly boiling salted water until al dente, about 9 minutes.
  2. In the meantime, toast the ground hazelnut in a small skillet over medium-high heat for a couple of minutes, stirring constantly. Lower heat, then add the butter, stir until melted, then add the cream and brandy. Stir to combine, and cook until thickened, 5 minutes. Taste and season with salt and pepper.
  3. To serve, pile some radicchio into the bottom of a rimmed soup bowl, then top with reginette. Spoon the sauce over the top. Serve immediately.






http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com









http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

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