Casarecce delle feste
Difficulty
[ricetta_difficolta]
Timings
25 MIN
[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
INGREDIENTS
- 320 g Casarecce
- 1 head di radicchio
- 140 g gorgonzola
- 50g milk
- 1 garlic clove
- q.b. nuts
- Salt and pepper to taste
- olio extravergine d’oliva
PREPARATION
STEP 1/6
Bring a large pot of salted water to a boil. Meanwhile, clean the radicchio: remove the end, slice it, and wash it under running water.
STEP 2/6
In a large frying pan, brown the garlic clove with a drizzle of extra virgin olive oil, add the radicchio and cook until wilted with a ladleful of water, salt, and pepper.
STEP 3/6
When cooked, remove the garlic and add the coarsely chopped walnuts to toast them lightly.
STEP 4/6
Remove the rind from the gorgonzola and cut it into small pieces. Pour the milk and gorgonzola pieces into a small saucepan and melt over low heat.
STEP 5/6
Cook the pasta until al dente, drain it, mix it with the radicchio, and finally add the gorgonzola cream.
STEP 6/6
Add a little cooking water to the pasta if the sauce is too dry, sauté for a couple of minutes and serve, garnishing each plate with half a walnut kernel.
