When hard salami spends time in a hot pan, the meat’s saltiness comes to the fore – just the right touch in this tangle of flavors. We used finocchiona here, but Genoa or something spicier, like a sopressata, would be great.
Use fresh pasta for this. If you can’t find tagliatelle, buy fresh sheets of lasagna noodles and cut your own.
Serve with sauteed zucchini.
Tagliatelle With Hazelnuts, Salami and Radicchio
4 to 6 servings
Adapted from “Angela’s Kitchen: 200 Quick and Easy Recipes,” by Angela Hartnett (Ebury Press, 2011).
Kosher salt
1/2 cup skinned hazelnuts
1 medium shallot
Leaves from 2 stems flat-leaf parsley
3 1/2 ounces salami of your choice (sliced or in a chunk)
1 small head radicchio
8 ounces cherry tomatoes
1 tablespoon olive oil
Freshly ground black pepper
12 ounces fresh tagliatelle
Freshly grated Parmigiano-Reggiano cheese, for serving
Bring a pot of water to a boil over high heat. Add a generous pinch of salt.
Meanwhile, toast the hazelnuts in a small, dry skillet over medium-low heat, shaking the pan often until they become evenly golden brown and fragrant. Transfer to a cutting board to cool. Finely chop the shallot. Coarsely chop the parsley; keep those two ingredients separate. Cut the salami into thin strips or 1/2-inch dice (depending on whether it was sliced). Cut the radicchio into quarters, then into thin slices. Stem the cherry tomatoes if needed.
