SPAGHETTI WITH TREVISO RADICCHIO AND KING PRAWNS TARTARE
11.5 oz Spaghetti
FOR THE SAUCE:
2 oz onion
11 oz red radicchio
1 tsp parsley
1 garlic clove
White wine to taste
Salt and pepper to taste
FOR THE KING PRAWNS:
16 king prawns
2 tsp oregano and capers, chopped
Extra virgin olive oil
Chop the onions, parsley, garlic clove, then clean and slice the red radicchio in strips. Keep all the ingredients separate.
Prepare the sauce. Heat in a pan a little extra virgin olive oil on medium heat, sauté the onion for a couple of minutes then add the garlic and radicchio. Cook for 2 more minutes or until the radicchio is wilted. Season with salt and pepper.
Meanwhile, shell the king prawns and remove the innards, chop finely with the blade of a knife and place in a container. Add the oregano, capers and a tbsp extra virgin olive oil, mixing very well.
As this is going on, cook the spaghetti in a pot and drain when al dente.
Once drained, stir the spaghetti with the sauce and blend with a ribbon of oil and the chopped parsley.
Plate the spaghetti and garnish with a spoonful of tartare.
Adjust salt and pepper, chopped parsley and extra virgin olive oil.
