Pasta with Radicchio is a typical first course of Venetian cuisine. The Treviso radicchio gives the dish a unique and slightly bitter taste. This recipe is simple to prepare and rich in authentic flavors.
Peel the shallots, slice them thinly, and stew them in a pan with butter and 4 tablespoons of water for 10 minutes, covered.
Add the radicchio 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.
Reduce for 4 minutes.
Cook the pasta al dente, dress it with the sauce and the toma cheese in flakes.
Pan
Saucepan
Knife
Italia, Veneto
| Energy (kcal) | 107.45 |
| Carbohydrates (g) | 14.09 |
| of which Sugars (g) | 2.88 |
| Fat (g) | 3.79 |
| of which Saturates (g) | 2 |
| Protein (g) | 4.06 |
| Fiber (g) | 2.14 |
| Sale (g) | 0.09 |
