Spaghetti (gluten free) more crispy and nutty taste.
Treviso Radicchio Salad
Pancetta (Italian pork belly)
Aged sheep’s cheese with truffle
This recipe was inspired by famous Italian chef Max Mariola. I had the chance to work with this charasmatic star in Rome. His cuisine is all about simplicity and wonderful fresh products. Here, the star of the dish is the Radicchio salad from the Treviso province of Italy, the most noble of the chicory family. A very tasty and beautiful vegetable. It is called the king of winter, needs plenty of water and low temperatures and grows on the “line of natural spring water” dividing the upper and lower plains. It is here, from under a layer of gravel, that the purest ground waters of the Dolomite mountains flow to the surface spontaneously. Mmmm, kind of paints the picture.
For each person:
Take the outer layer off the base of the salad (looks like the base of an artichoke) with a knife and then chop the lower third of the salad into slices and cubes. Leave the upper two-thirds uncut. Cut some slices off the sheep’s cheese and cut the Pancetta into cubes.
Put your spaghetti on to boil.
Ligthly fry some onions in a little olive oil until transparent, throw in a handful of pancetta and the first third of the radicchio salad and toss until you can smell the aroma of the pork belly and the salad becoming soft. Add a little sea salt and black pepper. Add 1/4 cup of Prosecco and allow to cook so the tastes mingle.
Drain the spaghetti and add to the pan and mix whilst cooking for a minute so the pasta takes all the juices and the aroma in. Then add the upper 2/3 of the radicchio (separate the leaves) and mix everything together until the extra radicchio softens up a little (not too much, you want the radicchio to keep its colour and to be crunchy.
Put some of the pasta mixture on the plate and dress with the bigger salad leaves, the sheep’s cheese and the grated truffle.