Tagliatelle with Walnuts and Radicchio
"This recipe combines wet walnuts, a slightly lesser-known ingredient and one of the great delicacies of autumn, with delicious radicchio in a quick and incredibly simple dish. Celebrated Chef Theo Randall prepares rustic Italian fare with the finest seasonal ingredients in one of London’s best Italian restaurants; Theo Randall at the InterContinental...."
INGREDIENTS
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200g tagliatelle
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200g shelled walnuts
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1 clove garlic
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1 small bunch flat parsley
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100g parmesan cheese
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1 head of radicchio, shredded
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100ml milk
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150g dry sour dough bread
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100ml olive oil
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1 unwaxed lemon
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1 tsp maldon sea salt
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