Radicchio and Balsamic Butter Spaghetti with Marjoram and Pine Nuts

by eat in my kitchen

Radicchio, Balsamic Butter and Marjoram Pasta

Bitter radicchio, sweet and sour balsamic butter and flowery marjoram is a very powerful combination, every single flavour is dominant rather than subtle. They all scream for attention, but somehow manage to merge in this comfy pasta dish to create something bigger, a new taste that’s beyond their individual qualities.

Whenever I savour a meal with spaghetti, I’m always impressed by how such an easy dish can make me feel so good, comfortable and cosy, and at the same time, caress me with its sensuality. The most simple and quickest pasta dish, be it carbonara, bolognese, pure red sauce, or just butter and parmesan, can feel like a Mediterranean feast, it makes me forget about duties and sorrows, it’s a celebration of life. I guess that’s also the reason why there’s often wine involved, at least at our dinner table. It makes me want to have the windows wide open, dreamy music in the air carried away by a soft breeze, this is one of the most sensual meals in the whole world, spaghetti! Just thinking about it, writing about it, wakes up my senses, seeing the plate in front of me, to smell the teasing aroma of radicchio, vinegar, butter and nuts, and the fresh marjoram, makes me want to sing out loud and raise the glasses! Buon appetito!

Radicchio, Balsamic Butter and Marjoram Pasta

 

Radicchio, Balsamic Butter and Marjoram Pasta

Radicchio and Balsamic Butter Spaghetti with Marjoram and Pine Nuts

For 3-4 people you need

spaghetti 200g / 7 ounces
radicchio, quartered, stalk removed, cut into 1cm / 1/2″ thick slices, 430g / 15 ounces
fresh marjoram, a small handful
pine nuts, roasted, 20g / 3/4 ounce
Balsamico vinegar 30ml / 1 ounce
butter 50g / 1 3/4 ounces
a pinch of sugar
salt and pepper
olive oil

Cook the pasta in salted water al dente.

In a sauce pan, bring the vinegar to the boil and simmer for 1 minute. Take the pot off the heat and add the butter in 2-3 batches, let it melt in between and whisk well. Season with a pinch of sugar.

In a large pan, heat a splash of olive oil and sauté the slices of radicchio on medium-high for 1 minute on each side (it will fall apart, that’s fine). Take the pan off the heat and season with salt and pepper. Gently mix in the warm pasta and balsamic butter and serve with pine seeds and marjoram leaves. On the plates, season with salt and pepper to taste.

Radicchio, Balsamic Butter and Marjoram Pasta

 

Radicchio, Balsamic Butter and Marjoram Pasta