Fusilli with red radicchio and parmigiano reggiano rind

615 Views
 
MASTERY Level
30 min
616 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

11.5 oz Barilla Fusilli

14 oz red radicchio

7 oz rind Parmigiano Reggiano cheese

5.6 oz Ricotta cheese

1 handful chopped walnuts

1 bunch dill

5 tbsp extra virgin olive oil

salt and pepper to taste

Preparation

Wash the red radicchio and cut Julienne style.

In a non-stick pan, sauté with some extra virgin olive oil the garlic clove peeled and sear the radicchio.

Add the Ricotta, mix so that it melts uniformly, add a pinch of salt and remove the garlic clove.

Scrub the outer part of the Parmigiano Reggiano rind and dice.

Cook the pasta in abundant salted boiling water. After adding the diced rind, the Parmigiano Reggiano will become soft and flexible.

Drain the pasta al dente and pour in a bowl with a dribble of olive oil.

Mix with a wooden spoon making sure that it does no stick.

Dress the pasta by blending the radicchio sauce and sprinkle with the chopped walnuts.

 

Garnish / Tip: cubes of Parmigiano Reggiano rind thoroughly scrubbed and radicchio. You can replace the walnuts with some other nuts, such as almonds or hazelnuts. As alternative to radicchio: other greens (also, outer leaves that are not so appealing can be used).

sustainable recipe Dry Eggs free Short Vegetarian
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

Click here
Would you like to be updated about the gourmet world news? Sign up.
Login