Anna Jones

Spaghetti with radic­chio

The Guardian - Feast - - Front Page - Anna Jones

Bit­ter is not a com­fort­able word – cer­tainly not when it comes to food. De­spite the reap­pear­ance of ne­gro­nis on cock­tail menus and radic­chio in restau­rants, bit­ter is not a flavour most want to in­tro­duce into our own cook­ing. But I think of it as I would spicy or salty foods. Too much can de­rail a dish but, bal­anced with other flavours, bit­ter can be that tri­umphant, miss­ing piece of the puz­zle. Bit­ter­sweet, you could say.

Bit­ter or­ange salad dress­ing A favourite dress­ing for sal­ads and roast veg­eta­bles.

Mix all the in­gre­di­ents to­gether and taste, adding more salt, or­ange juice and oil as needed, un­til the dress­ing tastes good. Test by dip­ping a salad leaf in – the wa­ter of the leaf will di­lute the dress­ing, giv­ing a truer sense of the flavour.

Spaghetti with radic­chio, fen­nel and rose­mary This is as off­beat as pasta recipes get, but it is one of my favourite bowl­fuls. It hits all the flavour and tex­ture notes with­out too much work.

Toast the wal­nuts in a pan for a few min­utes, un­til golden, then bash them in a mor­tar with the gar­lic and a good pinch of sea salt un­til you have a thick paste.

Add the herbs and bash again, then add 70ml of the oil and mix the whole lot to­gether to form a deep-green pesto slick. Taste and sea­son with a bit more salt and pep­per, if needed.

Make the dress­ing: in a big bowl, mix the bal­samic, chilli, gar­lic, or­ange zest and the ex­tra ta­ble­spoon of oil.

Bring a pan of salted wa­ter to a boil, add the pasta, cook to packet in­struc­tions (un­til al dente), then drain, re­serv­ing a lit­tle of the cook­ing wa­ter for later.

As the pasta cooks, heat a grid­dle pan and grill the radic­chio un­til charred on one side only, then toss in the dress­ing while it is still hot. Once the leaves are cool enough to han­dle, shred roughly.

Put the drained pasta back into the pan, add some of the pesto and mix well. Add enough cook­ing wa­ter to loosen to a creamy sauce, then add the shred­ded radic­chio and serve with lots of grated cheese.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.