Spaghetti con Radicchio alla Piemontese – Spaghetti with Radicchio, Garlic, Anchovies and Bread Crumbs Recipe

SPAGHETTI WITH RADICCHIO, GARLIC, ANCHOVIES, AND BREAD CRUMBS

Of the many vegetables that are wonderful dipped in bagna cauda—the Piedmontese “hot bath” of anchovies, garlic, and olive oil—radicchio is among the best. No surprise, then, that the same ingredients work as a pasta sauce. To duplicate the mellow flavor of bagna cauda, it’s important to cook the garlic slowly and to use the best anchovies you can buy, from a freshly opened tin or jar.

Serves 4 to 6

Ingredients:

¹/3 cup extra-virgin olive oil
10 large cloves garlic, coarsely chopped
8 anchovy fillets, minced to a paste
1½ pounds radicchio, quartered, cored, and coarsely chopped
Salt and freshly ground black pepper
1 pound spaghetti
6 tablespoons toasted bread crumbs

Preparation instructions:

Heat the olive oil in a very large skillet (at least 12 inches in diameter) over low heat. Add the garlic and cook slowly until it softens and just begins to color, about 15 minutes. Remove the skillet from the heat and add the anchovies. Stir with a wooden spoon until they dissolve.

Return the skillet to low heat and cook for 10 minutes to mellow the anchovy flavor, then add the radicchio. It will probably seem too much for the pan but will quickly cook down. Raise the heat to moderately low. Cook until the radicchio softens, about 10 minutes, stirring often so it cooks evenly. It should still have a touch of firmness; don’t overcook it. Season with salt and pepper to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Set aside 1 cup of the pasta water, then drain the pasta and return it to the warm pot over low heat. Add the sauce and toss well, moistening with some of the reserved pasta water as needed. Divide among warm bowls and top each portion with some of the bread crumbs. Serve immediately.

Recipe from the “Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition” cookbook.