Silky pappardelle coats this Pasta Contadina in a smooth porcini cream sauce, with tender carrots and onions simmered to perfection. It brings creamy countryside goodness with every twirl.
PAPPARDELLE WITH RADICCHIO AND SPECK
Radicchio (pronounced rah-DEE-kee-oh) is a chicory very specific to certain areas of Northern Italy, especially Veneto. There are a few varieties, but Chioggia (the round kind) and Treviso (the elongated kind) are the most common. I have only ever seen Treviso in Sydney, so that’s what I have used for this recipe, but the round variety…
