Tuesday, November 16, 2010

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Trenette al radicchio in crosta di granchio e pistacchi su crema di cannellini

Ingredients for 4:

- 200 gr. of trenette Voiello No. 112
- 150 gr. crab boiled
- 2 small finocchine
- 300 gr. of radicchio di Treviso
- 2 slices of bacon, marinated in spicy Tuscan marble basin
2 garlic cloves - 2 bay leaves
parsley - chives
- 400 gr.
boiled cannellini beans - 3 tablespoons chopped pistachios
- 2 tablespoons breadcrumbs
- 1 / 4 organic lemon
salt and pepper - extra virgin olive

Procedure: coat a baking dish with parchment paper, place it inside the sliced \u200b\u200bfennel with a little olive oil over and a pinch of salt, then bake for ten minutes at 200 degrees.
Place a pan on the stove with a little olive oil, garlic and poached slices of chopped bacon, just the fat of the fat has melted, add the radicchio, chopped salt and pepper and bring it to cooking. Turn off the heat and add the grilled fennel.
In my opinion, the sweetness of the fennel goes perfectly with the radicchio.

For the crust crab
in a bowl add the crab meat, a few drops of lemon juice, parsley and chives finely chopped chopped pistachio nuts, bread crumbs, a few drops of extra virgin olive oil, mix thoroughly and set aside.

For the cannellini cream: Sift the beans. Put the puree obtained in a pan with a little oil, add a little 'cooking water from the beans, a clove of garlic and a bay leaf, and finally the salt. Cook until smooth and creamy.

trenette the Cook in boiling salted water, drain when al dente and then toss them in the sauce, radicchio and fennel. Line a baking pan with parchment paper and then insert four nests of pasta, and top of each nest a tablespoon mixture of crab mixture. Place the pan in the oven to 240 ° at the top of the oven until the crust is golden crab
Presentation: Place on a plate a few tablespoons of cream of hot beans, and enter the center of the nest of pasta, just out of the oven.

Suggested Wine: Merlot white.

recipe suitable for Christmas Eve.

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