Radicchio Pasta is a first course typical of Venetian cuisine. Treviso radicchio gives the dish a unique, slightly bitter flavor. This recipe is simple to prepare and rich in authentic flavors.
Peel the shallots, slice them thinly, and stew them in a pan with the 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, 1 pinch of salt, a grating of nutmeg, and a sprinkling of pepper
Let it reduce for 4 minutes
Cook the pasta al dente, toss it with the sauce and with the toma cheese in shavings
Frying Pan
Saucepan
Knife
Italia, 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 |
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