Ribbons and radicchio
Instructions
Melt a large knob of butter in a pan, add the shallots, julienned.
When Golden, add the radicchio and let die over low heat, then pour a finger of white wine, salt and cook slowly, without dry too.
Cut provolone, diced.
Boil the pasta in plenty of boiling salted water, drain and place it into the pan with the radicchio, wet it with a tbsp of its cooking water and add the provolone.
Serve hot.
Ingredients and dosing for 4 persons
- 250 g of type pasta ribbons
- 100 g of green radicchio cut end
- 1 shallot
- 1 smoked provola cheese small
- Butter
- 1 finger of dry white wine
- Salt