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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.
Step 1 of 4: Peel the shallots, slice them thinly, and stew them in a pan with the butter and 4 tablespoons of water for 10 minutes, covered
Step 2 of 4: 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
Step 3 of 4: Let it reduce for 4 minutes
Step 4 of 4: Cook the pasta al dente, toss it with the sauce and with the toma cheese in shavings
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten and Milk
| Average values | Per serving533 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,357 kJ802 kcal | 630 kJ151 kcal |
| Fat | 29.05 g | 5.45 g |
| of which saturated fatty acids | 16.58 g | 3.11 g |
| Carbohydrates | 109.32 g | 20.51 g |
| of which sugars | 22.01 g | 4.13 g |
| Fibre | 9.49 g | 1.78 g |
| Protein | 28.14 g | 5.28 g |
| Salt | 0.53 g | 0.1 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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