Fusilli with red radicchio and parmigiano reggiano rind
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
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).