Penne with Radicchio is a first course with a delicate and tasty flavor. Radicchio di Treviso pairs perfectly with the sweetness of prosciutto crudo, creating a balanced blend of flavors. A simple recipe to prepare but with a tasty and refined result.
Trim the Radicchio di Treviso heads by removing the outer leaves and the stem, wash them, drain them and cut into small pieces
Heat the oil in a large pan and gently soften the chopped onion
Add the prosciutto crudo dolce, cut into thin strips, to the pan and cook for about 10 minutes
When the onion begins to brown, add the Radicchio di Treviso, season with salt, stir and let it cook covered for about 10 minutes
If necessary at the end of cooking, let it dry out a little over high heat
Cook the pasta, drain it slightly al dente and toss it for 1 minute in the pan with the radicchio
Off the heat, stir in the grated cheese and serve immediately
Pan
Saucepan
Colander
Store in the refrigerator in an airtight container for up to 2 days
Radicchio di Treviso is an important variety of radicchio cultivated in the Veneto region, particularly appreciated for its bitter and crunchy flavor
Italia, Veneto
| Energy (kcal) | 62.65 |
| Carbohydrates (g) | 8.21 |
| of which Sugars (g) | 0.82 |
| Fat (g) | 1.71 |
| of which Saturates (g) | 0.43 |
| Protein (g) | 3.6 |
| Fiber (g) | 1.05 |
| Sale (g) | 0.04 |
