Tagliatelle with hazelnuts, salami and radicchio
Serves 4 to 6
When hard salami spends time in a hot pan, the meat’s saltiness comes to the fore – just the right touch in this tangle of flavors.
Use fresh pasta for this. If you can’t find tagliatelle, try fettuccine.
Adapted by The Washington Post from “Angela’s Kitchen: 200 Quick and Easy Recipes,” by Angela Hartnett (Ebury Press, $27.84, 288 pages).
1/2 cup skinned hazelnuts
1 medium shallot
Leaves from 2 stems flat-leaf parsley
31/2 ounces salami of your choice (sliced or in a chunk)
1 small head radicchio
8 ounces cherry tomatoes
1 tablespoon olive oil
Freshly ground black pepper
12 ounces fresh tagliatelle
Freshly grated Parmigiano-Reggiano cheese, for serving
Bring a pot of water to a boil over high heat. Add a generous pinch of salt.
Meanwhile, toast the hazelnuts in a small, dry skillet over medium-low heat, shaking the pan often until they become evenly golden brown and fragrant. Transfer to a cutting board to cool. Finely chop the shallot. Coarsely chop the parsley; keep those two ingredients separate. Cut the salami into thin strips or 1/2-inch dice (depending on whether it was sliced). Cut the radicchio into quarters, then into thin slices. Stem the cherry tomatoes if needed.
Heat the oil in a large sauté pan over medium heat. Once the oil shimmers, add the shallot and stir to coat. Cook for about 3 minutes or until just softened.
Stir in the salami; cook for about 1 minute, then add the cherry tomatoes. Increase the heat to medium-high; cook for about 5 minutes or until the tomatoes begin to soften and perhaps darken in spots. Mash slightly and cook for 5 minutes, stirring to form a kind of loose sauce. Turn off the heat; season lightly with salt and pepper.
Toss the tagliatelle into the boiling salted water; cook for a few minutes until the pasta has risen to the top and is just al dente. Use tongs to transfer to the sauté pan, shaking off most, but not all, of the cooking water as you go. Stir into the sauce to coat lightly.
Lightly crush the hazelnuts, then add to the pan along with radicchio and parsley. Divide among individual wide, shallow bowls. Serve right away, with the cheese passed at the table.
Per serving (based on 6): 240 calories, 10 g protein, 32 g carbohydrates, 13 g fat, 2 g saturated fat, 40 mg cholesterol, 230 mg sodium, 3 g dietary fiber, 2 g sugar