Three-Grain Maccheroni with Radicchio, Olives & Gorgonzola
Recipe by Annalisa Brunetti
Difficulty
[ricetta_difficolta]
Timings
20 MIN
[acf_relationship_images field="cucinato_con"]
Cooked with
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[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
INGREDIENTS
400 g Three-grain maccheroni
2 small heads of red radicchio
100 g mild gorgonzola (dolce)
2 tbsp Taggiasca olives
½ small white or golden onion
2 tbsp extra virgin olive oil
Salt and pepper, to taste
PREPARATION
Step 1
Finely slice the onion and sauté it in a pan with the olive oil. Once softened and golden, add the thinly sliced radicchio.
Step 2
Cook over medium heat for 5 minutes with the lid on. When the radicchio is wilted, season with salt and pepper to taste.
Step 3
Add the olives and cook for a couple more minutes.
Step 4
Drain the pasta and toss it into the pan with the radicchio. Mix well and serve topped with small dollops of gorgonzola and a final grind of black pepper.
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