Author: cri

A simple and quick recipe to prepare both in summer and in winter. To eat with friends or with your sweet half. Discover the recipe for pasta with radish, speck, walnuts and vinegar. 

Ingredients for 2 people:

• 160gr. Pasta
• Half red radish
• 70gr. Speck cut into strips
• 25g of walnuts
• 20ml of Vinegar Tersilla dressing (fruity flavor and ancient woods)
• Oil, salt and chopped walnuts

Execution of the recipe

1. Coarsely chop the walnuts, then clean and slice the head of red radish.
2. Heat the oil in a pan and brown the speck. Then add the radicchio and let it dry, adding salt.
3. We deglaze with Tersilla dressing, which is also ideal for pan-fried preparations.
4. Throw the pasta in boiling salted water and then drain it al dente directly into the pan.
5. Stir and add the chopped walnuts.
6. Finally, serve and decorate with a little chopped walnuts.

Hope you will love this recipe!

Let me know how have you find it, please.

Enjoy your meal!

Find out how to prepare the vinegar glaze or vinegar reduction, so tasty and perfect for garnishing and flavouring any dish in the kitchen. This glaze is completely natural, without the addition of chemical thickeners and thanks to the use of only aged balsamic vinegar.

• the traditional and/or spiced vinegar glaze, to be used to add flavour to meat, fish and vegetable dishes;

Recommended vinegar for making: Condiment Lucia. You will feel a lively taste of wood given by the aging in oak and acacia barrels and the sweetness of honey, given by the extra old balsamic vinegar present inside.

Prepare the traditional balsamic vinegar reduction:

Ingredients:

• 200 ml Lucia dressing vinegar
• 1 teaspoon honey (or sugar)
• 1 clove (optional)
• 1 juniper berry (optional)
• 1 cinnamon sticks (1 cm stick, optional)

Method:

Pour the balsamic vinegar into a non-stick pan, add 1 teaspoon of honey and if you wish to obtain a spicier glaze, also 1 juniper berry, 1 clove and 1 cinnamon stick.

Start cooking the mixture over medium heat for about 15-20 minutes or, in any case, until it has halved its volume. At this stage, the balsamic vinegar glaze will still seem runny but will thicken as it cools.

Remove the spices and pour it into a small bowl to cool, before using it, put it in the refrigerator to thicken well.

Please let know us how is the results and how do you use it! If you have questions, write us now!