Radicchio with Bigoli

5 from 7 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 1 piece Radicchio Rosso di Chioggia (approx. 500g)
  • 500 g Bigoli (or ribbon noodles)
  • 50 g Chopped walnuts
  • 30 g Sultanas
  • Cream
  • Olive oil


  • Quarter the radicchio and cut out the stalk. Halve the radicchio quarters again and cut into strips approx. 1 cm wide.
  • Place the bigoli in lightly salted water and cook for 12 minutes until al dente.
  • Roast the chopped walnuts in a sufficiently large pan in olive oil, then add the sultanas and finally the radicchio and cook everything on a low heat.
  • Add a strong dash of cream and bring to the boil briefly.
  • Add the drained bigoli to the pan with the radicchio and mix well. Serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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