Bigoli al radicchio
Instructions
Wash and chop the radicchio.
Saute the shallots in a pan with 2 tablespoons of olive oil.
Then, combine the chopped radicchio and moisten with the wine.
Evaporated wine, add the green pepper, stir, adjust the taste with salt and cook for 10 minutes, very soft focus, until the sauce is a creamy consistency.
Set the sauce aside.
Meanwhile, boil the bigoli in plenty of lightly salted water.
Al dente drain and pour into the pan of sauce with radicchio.
Distribute the dough in individual plates and sprinkle with shredded cheese.
Serve immediately.
Ingredients and dosing for 4 persons
- 280 g of type pasta bigoli
- 2 heads of radicchio rosso
- == 1 finely chopped shallot
- 1/2 cup of dry white wine
- 100 g of ricotta salata
- Salt
- Green pepper
- 2 tablespoons of olive oil extra virgin