I have never been a big fan of those hot days, infinite pool and sea baths, and neither of those long days typical of summertime. Or better, I should say that it’s all pleasurable as far as it goes. That moment of the year always arrives, usually at the end of September, when I really feel the need to refresh my mind and body. Like falling leaves that change their colors all of a sudden, I also undergo a sort of special spiritual transformation. Another season has gone, many experiences will forever be collected in the box of memories, life goes on, with new colors, fragrances and flavors.
In the family, at work, between friends, in the kitchen. Everything changes. Everything is transformed. Everything moves forward. And that was it. This is how this new recipe came out of my imagination, on a calm morning of fall.
1. Use a cutting board and chunk the shallots in small pieces.
2. Drizzle some oil in a pan and brown the shallots.
3. Wash the radicchio under cold water, then cut it in small slices/chunks.
4. Once cut, add the radicchio to the pan where you browned the shallots.
5. Let it cook on medium heat for about 5 minutes, until it gets soft and brownish.
6. Use a food processor to prepare the creamy sauce. Start my adding the cooked radicchio.
7. Then add the milk to the mix and pulse everything together. Add some salt, grate some parmesan cheese and leave the mix aside.
8. Wash the mushrooms under cold water, eliminate the dirt and cut them in chunks. You shouldn’t reduce them in super small pieces, but rather cut them just in a half if they are big.
9. Drizzle some oil in the same pan where you cooked the radicchio, let the garlic clove brown, and then cook the mushrooms on medium heat for about 5 minutes. At the end, you should have cooked but crunchy mushrooms.
10. Once the mushrooms are ready, add the radicchio cream that you prepared before. For an additional flavor, grate some parmesan cheese on top, then mix.
11. After the sauce is ready, boil some water in a pot, salt it when it boils and cook the pasta. With that being done, you just need to blend all this deliciousness and serve it hot.
For this recipe, I used milk instead of the usual cream to make the dish healthier and more genuine. Nevertheless, you could add a few spoons of white cream for additional flavors (and calories!). If your guests are not vegetarian, you could add small chunks of crunchy speck or bacon to the dish. Simply drizze some oil in a pan and let it brown, then, blend it with the sauce of mashrooms and radicchio cream.