Reginette with Radicchio and Hazelnut Cream Sauce

4Slag November 18, 2011 Nuts and Seeds, Pasta Rice and Dumplings,

A really simple pasta dish with crunchy bitter radicchio, that’s balanced by the rich, earthy taste of roasted hazelnuts and luscious, fresh cream. Some chopped roasted nuts would be a nice addition sprinkled on top. Serve with some garlic bread for a complete meal.

Reginette with Radicchio and Hazelnut Cream Sauce

Inspire by Robyn Cooks and All Recipes

100 g Reginette
1 Radicchio, rinsed and sliced
40 g Ground hazelnuts, toasted
30 g Butter
120 ml Low-fat cream
1 tsp Brandy
Salt and freshly mulled black pepper

Cook the reginette in in a large saucepan of rapidly boiling salted water until al dente, about 9 minutes.
In the meantime, toast the ground hazelnut in a small skillet over medium-high heat for a couple of minutes, stirring constantly. Lower heat, then add the butter, stir until melted, then add the cream and brandy. Stir to combine, and cook until thickened, 5 minutes. Taste and season with salt and pepper.
To serve, pile some radicchio into the bottom of a rimmed soup bowl, then top with reginette. Spoon the sauce over the top. Serve immediately.