Summary

Ingredients

• 0.5 ½ bunch thyme, fresh
• 2 orange (s)
• 300 g radicchio
• 1 onion (s)
• 400 g linuine
• 1 pinch (s) salt and pepper, black
• 1 tablespoon butter
• 3 tablespoon olive oil
• 150 ml vegetable stock
• 50 g olives, black, pitted
• 4 tablespoon capers, small (from the jar)
• 0.5 ½ box cress
• Parmesan, freshly grated
• some powdered sugar

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Instructions

1. Wash the thyme, shake dry and pluck the leaves off. Peel and fillet the oranges. Catch the fruit juice and also squeeze out the separating membranes. Wash the radicchio, let it drain, cut in half and cut each half in a fan-like manner so that the leaves are still connected to the stalk. Peel the onion and chop finely.
2. Cook the noodles in plenty of boiling salted water until they are firm to the bite.
3. Caramelize the sugar in a large pan over medium heat. Add butter and oil, heat briefly. Fry the radicchio, onion and thyme briefly while turning, remove. Deglaze the roasting mixture with the stock and orange juice, bring to the boil briefly while stirring.
4. Add the orange fillets, olives, capers and radicchio to the sauce, toss everything through and bring to the boil again briefly. Season to taste with salt and pepper.
5. Drain the pasta and drain well. Arrange with the vegetable mix and the sauce on plates. Finally sprinkle with cress and parmesan.