SERVES 4 TOTAL TIME 40 minutes DIFFICULTY easy
350 g spaghetti
350 g Treviso radicchio
50 g Taleggio cheese
70 ml. milk
salt to taste.
Clean the radicchio and cut it into small pieces. Let it dry in a pan with a drizzle of oil where you will have sautéed a clove of garlic.
Season with salt, lower the heat and continue cooking for 15 minutes until it is cooked. Add some pasta cooking water if necessary.
Cook the pasta in abundant salted water.
In the meantime, in a small saucepan, put the Taleggio cheese into small pieces with the milk and melt on a very low heat until a cream results. Turn off and keep aside.
Drain the pasta al dente, transfer it with the radicchio and sauté it quickly.
Pour the cream cheese on the plate and, with the help of a ladle, roll the spaghetti that you will add on the cream bed.
Serve with chopped walnuts.