Fresh Pasta with Watercress, Spinach, Radicchio and Prawns

Once again, this is not entirely veggie, right? But it makes use of the last of the water cress from our garden, but also a number of other leave vegetables. And it is easy and quick. Of course, it works also if you leave out the prawns.

What you need

• 500 g fresh pasta
• 1 medium sized shallot, finely chopped
• 2 or more cloves of garlic, thinly sliced
• 1 goodly slug of olive oil
• 1 colander of assorted leave veggies (radicchio, watercress, spinach), washed but still wet
• 300 g cooked prawns (if you use raw ones they need to go in with the onions and the garlic)
• ½ chopped chilli (depipped if it is not to be too spicy)
• optionally: roasted pine kernels and chopped sundried tomatoes

What you do

1. Do the pasta in quite salty water, making sure they are still quite al dente. Drain, saving the cooking water.
2. In the meantime heat the olive oil and sauté the onions and the garlic until the latter are slightly crunchy.
3. Add the chillies and the prawns and make sure they are hot but not overly cooked (prawns become really rubbery that way).
4. At the very end, add the leaves and sauté until they are wilted. (If you use them, add the pine kernels and the tomatoes now.)
5. Add a little (a tablespoon or two) of the cooking water if it is too dry. Season with salt and pepper.
6. Mix in the pasta, stir to mix and serve immediately. 

Risotto with Radicchio and Mascarpone

Two remarks to start with: firstly, there are, I think, two schools of thought about the consistency of risotto, creamy or grainy, which is achieved either by stirring more or less constantly or by not stirring at all. With mushrooms I prefer it grainy, with this one I definitely like the creamy consistency, which is underlined by the mascarpone. Secondly, I had always thought of radicchio as a salad, but having had it as a crostini topping, I realised what a versatile plant it is. More on that one soon…

What you need

(serves three to four as a main meal)

• 400 g risotto rice
• 200 ml white wine
• 3-400 ml vegetable broth
• 1 medium onion, chopped
• 2 or more cloves of garlic
• 200 g mascarpone, perhaps mascarpone mixed with gorgonzola
• 2 handful radicchio cut into strips, not too narrow
• 1 yellow pepper quartered and sliced (I only had a red, but yellow looks nicer)
• salt and pepper, optionally Teeparadies Hildegard spice mix.
• Shavings of parmesan or pecorino romano

What you do

1. Fry the onions in generous olive oil until they are glassy, add the rice and get it glassy as well.
2. Pour in the wine and allow it to be absorbed, then keep adding the broth, stirring the risotto quite often.
3. When the rice corns are still quite hard at the very centre, add the garlic and the mascarpone.
4. Stir for another five minutes or so – until the risotto is practically done – then add the peppers and the radicchio (this way they get cooked but will still be crispy).
5. Season with salt (if needed) and pepper, optionally but warmly recommended with the Teeparadies Hildegard herb mixture.
6. Serve with a generous shavings parmesan or pecorino romano