Tagliatelle al radicchio
Instructions
INGREDIENTS for 4 PEOPLE 500 grams of egg noodles, 3 heads radicchio di Treviso, an onion, a glass of red wine, 200 g cooking cream, 80 g grated Grana Padano cheese, one tablespoon of white truffle paste in tube, 40 g butter, salt, pepper, 1/2 l vegetable broth.
Peel and browse the radicchio.
Various privatel of? hardest part of stem, wash them well and dry them.
Cut the leaves into strips and keep them two for garnish.
Thinly slice the onion and let it simmer gently 20 grams of butter and before you take too United color radicchio.
Mix well and let it toast some for a few minutes.
Wet with wine and let it evaporate, then add salt and garnished with a little pepper and cook for about 10 minutes, adding a little broth every now and then.
When cooked, add the cream, the Grana Padano, truffle pasta and mix well.
Cook the noodles in salted water, drain and season with hot sauce mixture.
Garnish with two leaves of radicchio cut into strips.
