Sweet caramelized onion and creamy cheese tame radicchio’s bitter nature in this wintertime pasta. Fried capers add a crisp jolt of brightness to just about every bite.
Quick-fried capers also make a great garnish for soups and salads.
My life partner grew up in northern Italy, loving radicchio in salads and as a cooked side. Our family cook these days (this writer) never saw a head of radicchio while growing up in the Midwest, let alone experiencing it as an edible. But we both love this recipe's ease of preparation and dramatically contrasting flavors, so we return to enjoy it again and again.
I find this an excellent recipe and have made it about four times already - it's so simple and a savoury delight!
I disapprove of that other review who's writer does not like radicchio... it's like rating a vanilla ice cream poorly because you don't like vanilla! If you've never tried radicchio before and find it unpleasantly bitter that's not the recipe's fault! Or, if you already know radicchio and fear its bitterness, moderate the dish with more sweet caramelised onions (I go for a large onion myself) or more ricotta. Also btw I don't bother draining oil from the capers anymore... I don't see any benefit.
I really wanted to like it but the bitterness of the radicchio was just too much.
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