Jess Shadbolt’s recipes for warming pasta soup and a sharp, salty-sweet salad
A delicate but filling winter pasta soup and a roast persimmon and radicchio salad studded with gorgonzola and hazelnuts
TL;DR
- Pasta e fagioli recipe focuses on a long soffritto for depth of flavor and cooking pasta halfway in salted water before finishing it in the soup.
- Radicchio salad features roasted persimmons for sweetness and color, contrasted with bitter radicchio, crunchy hazelnuts, and creamy gorgonzola.
- Both recipes are presented as elegant yet warming options for the winter season.
- Tips are provided for achieving the right consistency for the pasta soup and balancing flavors in the salad.