Radicchio tagliolini and fondue
Instructions
For the fondue: cut the fontina cheese into cubes and put it in a bowl for 10 minutes.
Melt sweet heat stirring continuously until it becomes smooth and homogeneous (if it congeals, puréeing with the minipimer).
Wash the radicchio and cut into strips.
Heat the oil in a pan, add the radicchio and saute for 5 minutes.
Add salt, pepper and add the Holster with truffle cream.
To serve: Cook pasta al dente, drain and pour in the seasoning with a little of the cooking water.
Combine Parmesan cheese, stir well and serve immediately.
Ingredients and dosing for 4 persons
- 280 g of type pasta tagliolini with eggs
- 300 g of radicchio di treviso
- 100 g of fontina cheese
- 3 tablespoons of olive oil
- 20 g of grated parmesan cheese
- 1 tablespoon of truffle cream
- Salt
- Pepper