Pasta with Radicchio and Taleggio, a very soft first course with an intriguing egg cream. Mezze maniche, which after spaghetti are the type of pasta I prefer. The Treviso radicchio, with a beautiful red color and a decidedly bitter but pleasant taste, is one of the few purple vegetables that are not only beautiful on the plate but are mainly good and healthy. To cultivate it, radicchio needs special care that involves growing in the dark; this is why it contains bitter substances that aid digestion.

Difficulty: Easy
Cost: Medium
Preparation time: 45 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

536.01 Kcal

calories per serving

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Energy 536.01 (Kcal)
Carbohydrates 61.77 (g) of which sugars 5.45 (g)
Proteins 19.84 (g)
Fat 22.62 (g) of which saturated 9.51 (g)of which unsaturated 2.55 (g)
Fibers 2.30 (g)
Sodium 1,988.31 (mg)

Indicative values for a portion of 265 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for preparing pasta with radicchio and Taleggio

5.3 oz mezze maniche rigate
1 head radicchio
2.5 oz Taleggio
1/4 cup milk
1 leek
1 egg yolk
1/3 cup white wine
1.5 tbsp extra virgin olive oil
1 1/2 tsp salt
1 pinch pepper

Tools for preparing pasta with radicchio

Frying Pan
Saucepan
Whisk
Pot

Steps for preparing pasta with radicchio and Taleggio

Immediately put on the pot for cooking the pasta, wash the radicchio and cut it into pieces. Cook the mezze maniche pasta until al dente.

Melt the Taleggio in the saucepan over very low heat with the milk until they become a cream.
Sauté the leek in the pan with the olive oil.
Thinly slice the radicchio after washing and drying it.
Add the radicchio to the pan with the leek and cook for a few minutes. Add the wine and continue cooking for another 10 minutes.
Melt the Taleggio in the saucepan with the milk and add the egg yolk.
Mix vigorously until the egg is incorporated into the cheese cream. Adjust with salt and pepper and remove from heat.
Pour the al dente pasta directly into the pan with the stewed radicchio.
Add the Taleggio cream with the egg and stir.
Add two parsley leaves and serve the mezze maniche with radicchio and Taleggio very hot.