Radicchio, also sometimes known as Italian chicory, has a long history in Italy. Pliny the Elder, an Ancient Roman naturalist, stated that this leafy vegetable was a useful blood purifier and aid for insomniacs. While radicchio is no longer cultivated for medicinal purposes, it has been used in Venetian cooking since the 15th-century, where it has remained a traditional part of its cuisine to this day. This week, we have partnered with our friends/culinary geniuses at Polpo, who specialise in the art of Venetian cooking, to bring you this delicious and unique dish. We lightly sauté our radicchio in Italian olive oil before adding freshly roasted chestnuts and grated parmesan to tie all the flavours together beautifully. This sauce pairs perfectly with our handmade tagliatelle, which are the ideal size to catch the sauce.
(Allergens in bold): Fresh pasta, (Wheat flour, Egg, Durum wheat flour, water), Radicchio, Chestnuts, Parmesan cheese, Butter, Olive oil, Parsley, Salt, Pepper
GARNISH INGREDIENTS: Parmesan cheese
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