Tagliolini With Radicchio And Shrimp Recipes

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TAGLIOLINI WITH RADICCHIO AND SHRIMP

Provided by Florence Fabricant

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12



Tagliolini With Radicchio And Shrimp image

Steps:

  • Bring a large pot of salted water to a boil for pasta. Place stocks and wine in a small saucepan, and reduce to 1/2 cup.
  • Heat oil in a large, heavy skillet. Add radicchio, and sauté over medium heat, stirring, until it wilts. Add shrimp, and cook a minute or two, until radicchio is tender and shrimp just turn pink. Remove from heat.
  • Add tagliolini to boiling water, and cook about 3 minutes. Drain, reserving about a half cup cooking water. Transfer pasta to skillet with radicchio and shrimp. Toss. Add butter and reduced stock mixture, return to heat, cook and toss a few minutes more. Moisten with cooking water if needed. Season to taste with salt and pepper. Add parsley.
  • Serve at once with grated cheese on top or transfer to an oiled baking dish and dust with cheese. Lightly brown under preheated broiler.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 4 grams, Carbohydrate 66 grams, Fat 8 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 637 milligrams, Sugar 3 grams, TransFat 0 grams

Salt
1/2 cup fish stock
1/2 cup chicken stock
1/2 cup dry white wine
3 tablespoons extra virgin olive oil, plus oil for baking dish, optional
2 medium heads radicchio, 10 to 12 ounces, cored and shredded
24 medium shrimp, shelled, deveined and cut in two lengthwise
12 ounces fresh tagliolini noodles
1 tablespoon unsalted butter
Freshly ground black pepper
1 tablespoon finely chopped flat-leaf parsley leaves
Freshly grated Parmigiano-Reggiano

GRILLED RADICCHIO AND SHRIMP SALAD WITH HONEY BALSAMIC VINAIGRETTE

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Grilled Radicchio and Shrimp Salad with Honey Balsamic Vinaigrette image

Steps:

  • Prepare a grill for medium heat.
  • Whisk together the shallots, Dijon, honey and balsamic in a medium bowl. Slowly add 3 tablespoons olive oil while whisking to emulsify. Whisk in 1/4 teaspoon salt and a few grinds of pepper.
  • Brush the radicchio on both sides with olive oil and season lightly with salt and pepper. Grill until charred in spots and slightly wilted, turning once, about 8 minutes.
  • Meanwhile, toss the shrimp with a splash of olive oil, and sprinkle with 1/4 teaspoon salt and some pepper. Grill, turning once, until just cooked through, about 3 minutes per side.
  • Divide the radicchio and shrimp among small plates, drizzle with vinaigrette and sprinkle with parsley leaves. Serve warm or at room temperature.

1/2 small shallot, finely chopped
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon balsamic vinegar
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head radicchio, cut into 8 wedges
16 large shrimp, peeled and deveined
1/4 cup fresh parsley leaves

TAGLIOLINI CON TARTUFO: TAGLIOLINI WITH TRUFFLES

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 4



Tagliolini con Tartufo: Tagliolini with Truffles image

Steps:

  • In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the pasta is 'al dente', remove the pasta from the pot and drain, saving some pasta water.
  • Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a warm plate and add a sprinkle of truffle shavings.

1 pound fresh tagliolini pasta
4 tablespoons butter
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Freshly grated truffles and truffle shavings

SHRIMP-AND- RADICCHIO RISOTTO

Provided by Molly O'Neill

Categories     dinner, appetizer

Time 1h40m

Yield 6 servings

Number Of Ingredients 10



Shrimp-and- Radicchio Risotto image

Steps:

  • Preheat the oven to 400 degrees. In a bowl, dissolve the salt in 2 cups of water, add the shrimp and soak for 30 minutes. Drain and rinse in cold running water.
  • Place the radicchio halves in a pan just large enough to hold them. Put a tablespoon of butter on each half and roast, basting frequently for 40 minutes. Cool; slice thinly.
  • Warm the stock in a pot over low heat. With the oil and remaining butter, saute the onion until softened in a large pan. Add the rice to the pan and stir for 2 minutes.
  • Add 1/2 cup of the stock and gently stir over medium heat until it is mostly absorbed. Continue with the remaining liquid, adding 1/2 cup at a time as the rice dries, stirring and scraping the rice off the bottom and sides of the pot.
  • When 1 cup of the stock remains, add half of it, along with the radicchio; stir 2 minutes. Pour in the remaining stock and stir briefly. Smooth the top of the rice and place the raw shrimp on top. Add the salt and pepper to taste.
  • Cover the pot. Over low heat, steam until the shrimp are done, about 5 minutes. Remove the pot from the heat; stir. Serve, adjusting the salt and pepper to taste.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 17 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 827 milligrams, Sugar 4 grams, TransFat 0 grams

2 tablespoons salt
1 pound small rock shrimp
1 medium-size head of radicchio, halved and cored
5 tablespoons unsalted butter
4 cups chicken stock
1 cup dry white wine, added to the stock
2 tablespoons olive oil
1 small yellow onion, chopped
1 cup Arborio rice
Salt and freshly ground black pepper

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