Yellow lentils tagliatelle with red radicchio

Ricetta per 3 persone

Ingredients:

TAGLIATELLE YELLOW LENTILS 180 GR

1 medium-large head of red radicchio

100 gr of durum wheat breadcrumb

 3 spoons of flakes of yeast

 2 spoons of soy milk

 2 spoons of extra virgin olive oil

 Chopped pistachios, sunflower seeds and pumpkin seeds

 salt and pepper to taste

 1 onion

Instructions:

In a large pan stew for 10 minutes the onions cut into thin round slices together with radicchio with oil (halfway cooked add 1/2 glass of lukewarm water) and then blend everything.  Soak the breadcrumb with some pasta cooking water and blend it. Add it to the radicchio together with soy milk, salt and pepper and continue cooking until you get a thick cream. Boil the tagliatelle, drain “al dente” and pour into the pan with the sauce. Serve with a drizzle of olive oil, a sprinkling of yeast in flakes, freshly ground pepper, pistachios and, if desired, chopped sunflower and pumpkin seeds.

Comments:

This preparation is very tasty and easy to make. It lends itself to reuse the leftover bread (do not throw it away).

This recipe is an excellent single course, light and tasty. The radicchio has depurative properties and, thanks to the high water content and the presence of fibres and bitter principles, it facilitate digestion and the good functioning of the intestine. Thanks to its low caloric content, radicchio is a very suitable food for diets.

The fibres present in the radicchio retain the sugars in the blood so it is recommended to people suffering from type 2 diabetes or to people who want to keep under control glycemia. The presence of calcium and iron in red radicchio is able to support the bone metabolism making them stronger; the antioxidants present in red radicchio have preventive properties against cardiovascular diseases, while, tryptophan, provides benefits to the nervous system by countering insomnia disorders; for this reason this dish is ideal to be consumed in the evening.

Ideal product for this recipe