Penne with Radicchio is a first course with a delicate and tasty flavor. Treviso radicchio perfectly matches the sweetness of prosciutto crudo, creating a balanced mix of flavors. A simple recipe to prepare but with a tasty and refined result.
Clean the radicchio heads by removing the outer leaves and the stem, wash them, drain them, and cut them into small pieces
Heat the oil in a large pan and gently sauté the chopped onion
Add the prosciutto cut into strips to the sauté and let it cook for about 10 minutes
When the onion starts to color, add the radicchio, salt, stir, and let it cook covered for about 10 minutes
If necessary, at the end of cooking, let it dry a bit 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, mix in the grated cheese and serve immediately
Pan
Saucepan
Colander
Store in the refrigerator in an airtight container for up to 2 days
Treviso Radicchio is an important variety of radicchio grown in the Veneto region, particularly appreciated for its bitter and crunchy taste
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 |
