Running time 1 hour
Medium difficulty
Ingredients for people 4
2 heads of Late Treviso radicchio
1 kg of scampi
1 onion
100 g butter
400 gr of Bucatini
1 glass of dry white wine
1 tablespoon of chopped parsley
Salt and Pepper To Taste
Preparation
Finely slice the onion and fry it in a pan with half the butter. Reduce heat and simmer 5 minutes; add the washed, dried and julienned radicchio.
Shell the scampi and squeeze the heads in the pan to recover the substances they contain. Then put the shelled prawns in the pan, add salt and pepper, brown for a few moments, sprinkling with white wine.
Cook the bucatini al dente, drain and toss them in the pan together with the scampi, turn off the heat and add the remaining butter and parsley.
Recommended wines : (Mauro Di Barbora wine&food educator)
if White …Terlaner Alto Adige, Pinot Grigio, Chardonnay
if Bollicina .. a Rose' Brut
if Red …Schiava Alto Adige or Pinot Nero Alto Adige
