A complete first course with a strong and savory taste, pasta with radicchio, walnuts, and gorgonzola prepared with radicchio from Chioggia but also excellent with tardive radicchio.
The radicchio is a vegetable that is also great when served as a side dish simply stewed in a pan with various herbs and seasonings.
We Romagnoli often eat it with crispy pancetta cubes and a generous splash of balsamic vinegar and 
the dish RADICCHIO AND CRISPY PANCETTA is very tasty but also quite unsightly!
PASTA WITH RADICCHIO, WALNUTS, AND GORGONZOLA
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients RECIPE PASTA WITH RADICCHIO, WALNUTS, AND GORGONZOLA
- 11 oz Pasta (for me Elicoidali Rummo n°49)
- 12 oz Radicchio (for me Chioggia)
- 6 oz Gorgonzola
- 1 shot glass Milk (or fresh cream, not whipped)
- 1 clove Garlic
- to taste Pepper
- to taste Walnut kernels
- to taste Salt
Tools RECIPE PASTA WITH RADICCHIO, WALNUTS, AND GORGONZOLA
- Saucepans
- Pans
- Knives
FOR THE PREPARATION OF THE RECIPE PASTA WITH RADICCHIO, WALNUTS, AND GORGONZOLA
For this autumn/winter flavored first course, I put a saucepan with water and coarse salt on the heat.
I wash and coarsely chop the radicchio, then stew it with garlic and extra virgin olive oil for a few minutes in a pan.
I adjust the salt and in another pan, gently melt the gorgonzola with milk or cream as you prefer.
I throw in the chosen PASTA: for me, this sauce is suitable for short pasta shapes, and I cook it like these Elicoidali from Pasta Rummo.
I drain the pasta al dente and mix it with the stewed radicchio and gorgonzola cream, also adding the previously chopped walnut kernels.
I mix, blend, flavor, and after adjusting the saltiness, I serve the individual plates.
A sauce that can be made with winter radicchio, also adding grated Parmesan cheese for a bolder and sharper taste.
Enjoy your meal!
Annalisa
