(Short pasta with radicchio and speck - Our recipe)

140 g (5 oz) spelt pasta (fusilli)
200 g (7 oz) Italian radicchio (red chicory)
1 (g 150 - 5 1/2 oz) orange
100 g (3 1/2 oz) speck, in a slice
1 tablespoon dried chives
1 tablespoon dried parsley
1/2 teaspoon dried bay leaves
100 ml (4 fl oz - 1/2 C) dry white wine
1 tablespoon tomato paste
2 tablespoons extra virgin olive oil
Salt

Time:
preparation: 15 minutes
cooking: 30-40 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 529 (kCal) 26 % GDA - 2212 (kJ)
Protein: 25.1 (g) 50 % GDA
Total fat: 22.2 (g) 31 % GDA
Total carbohydrate: 51.5 (g) 19 % GDA
Sugars: 9.2 (g) 10 % GDA

Clean and wash radicchio. Then cut it into thin strips.
Wash the orange; grate its peel and put apart. Then squeeze its pulp.
Cube the Italian speck.
Put the orange juice and its peel, radicchio, speck, wine, tomato paste and all aromatic herbes in a non-stick frying pan. Season to taste with salt, add a glass of water and cook on medium heat, half-covered, stirring now and then, until the cooking juice is retired.
Meanwhile cook pasta to "al dente" stage. Drain it very well and pour into the pan.
Cook for a minute on high heat, stirring now and then. Switch off the gas, add the olive oil and stir.
Your pasta is ready.

Note

- Use Trevisan radicchio for this recipe.
- Speck is the Alto Adige's smoked pancetta.
- If you prefer crunchy radicchio the cooking time is right. If you prefer softer radicchio use more water and increase cooking time.
- Emmer pasta is a typical Italian product. It's used by people who like organic, wholesome food. But you can also use other good quality pasta (prefer short pasta).
- You can also dress your pasta with Parmesan cheese.
- This is a perfect single course. Combine a green salad and fresh fruit with it.