Pasta al Radicchio is a first course typical of Venetian cuisine. Radicchio Di Treviso gives the dish a unique and slightly bitter flavor. This recipe is simple to prepare and rich in authentic tastes.
Peel the shallots, slice them paper-thin and sweat them in a pan with the butter and 4 tablespoons of water for 10 minutes with the lid on
Add the Radicchio Di Treviso cut into strips, cook for a few minutes over high heat and add the cream, a pinch of salt, a grating of nutmeg and a grind of pepper
Let reduce for 4 minutes
Cook the pasta al dente, toss it with the sauce and with the toma shaved into flakes
Pan
Saucepan
Knife
Italy, Veneto
| Energy (kcal) | 185.3 |
| Carbohydrates (g) | 21.23 |
| of which Sugars (g) | 1.96 |
| Fat (g) | 8.01 |
| of which Saturates (g) | 4.58 |
| Protein (g) | 6.58 |
| Fiber (g) | 1.46 |
| Sale (g) | 0.13 |
