This pasta is preachy because it knows best. But it is an “independent accident” pasta.
In fact, it was born by accident. Anyway, this scialatielli pasta with walnut sauce and red chicory is the result of an empty-my-fridge lunch, masquerading as tendentious, chic and sophisticated meal.
Do you remember the beetroot crepes with radicchio and walnuts recipe? (No? All right, well, click here) So, béchamel sauce, red chicory and a few walnuts were left over. I hate to throw food. The daily dose of “Kristel you have to clear your dinner plate because African children are dying of hunger” has – thanks mom – paid off in my conduct of no more child. Let’s just cut to the chase, I leave you the recipe of this first course, for a cute and cuddly lunch break, that can blast the stylus from the record “stressful thoughts in no particular order” that, shame on it, sometimes plays on a loop and doesn’t want to shut up.
SCIALATIELLI PASTA WITH WALNUT SAUCE & RED CHICORY- the recipe
INGREDIENTS (serves 4)
- 500 gr of “scialatielli” pasta (another kind of fresh pasta would be fine as well)
- 20 gr of red onion
- 2 small heads of Treviso red chicory (or any other kind of red chicory)
- Approximately 15 shelled walnuts
- Vegetarian stock q.s.
- 250 ml of milk
- 25 gr of butter
- 25 gr of flour
- Grated Parmesan q.s.
- Extra virgin olive oil, salt and black pepper q.s.
While you’re tasting, listen: Paolo Nutini – Jenny Don’t Be Hasty
PROCESS
- Saute the finely chopped red onion in a wok grease with a little extra virgin olive oil.
- When the oil is warm, add the red chicory – previously chopped. Before the chicory browns, add a few tablespoons of broth as needed. It will cook for half an hour or so.
- Make the béchamel sauce in this way: melt the butter, turn off the heat and pour the flour, stir with a whisk until create a batter. Pour the milk a little at a time and mix well. Light the stove and brings to the boil (without stop stirring). When your sauce reaches a creamy and smooth consistency turn off the heat and add salt. This is not the “scholastic” method to make the bechamel sauce but with this method it’s impossible to fail the mission. And – in case of necessity – you can use a blender and solve the “lumpy” situation.
- Mince the walnuts in a food processor along with the béchamel sauce and a few tablespoons of stock.
- Drain the pasta and sauté with red chicory in the wok with a ladle of the pasta cooking water and cook until creamy.
- Turn off the heat and add also the walnuts sauce with some grated parmesan.
- Serve the scialatielli pasta with a little olive oil, grated Parmesan and freshly ground black pepper.
Ph. Sara Cartelli
© The Eat Culture
