SERVES 4 TOTAL TIME 40 minutes DIFFICULTY easy
INGREDIENTS:
350 g spaghetti
350 g Treviso radicchio
50 g Taleggio cheese
70 ml. milk
walnut kernels
salt to taste.
DIRECTIONS:
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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.
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Season with salt, lower the heat and continue cooking for 15 minutes until it is cooked. Add some pasta cooking water if necessary.
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Cook the pasta in abundant salted water.
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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.
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Drain the pasta al dente, transfer it with the radicchio and sauté it quickly.
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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.
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Serve with chopped walnuts.
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