I am fond of red radicchio cooked in all ways, but especially gratinated radicchio. As you already know if you’ve read the previous recipe, I tried gratinated radicchio with gorgonzola (delicious!) and the idea came to me right while it was in the oven to try adding it to a baked pasta dish. Recently, I’ve seen many recipes for baked pasta with red radicchio in various versions, I imagine it might have been one of the culinary trends this winter. But perhaps, who knows, this version with already gratinated radicchio might be less common. And maybe, who knows again, even less if the gratinated radicchio is itself in a different version from the usual, that is with gorgonzola.

In the end, going around and around, who knows how many variants can be invented for making baked pasta with radicchio, I’d love to count them all!

But today I want to add to the long list of the most varied baked pasta with radicchio recipes this one of mine, made like this:

with gratinated red radicchio with gorgonzola,

with light béchamel and a little gorgonzola to make it as light as possible,

without added salt because that’s how I always cook,

and using barley flour pasta, which I think pairs beautifully with radicchio.

This is not the first recipe I make with this barley flour pasta (the other is a pasta salad). Both times it was gifted to me by my friend Nadia (the wonderful Cook for Passion), because she knows I like it but it’s not easily found around here, and she’s always so kind to give it to me every time we meet! This time she even sent it as a Christmas gift. 😍

Look, Nadia, see what a good recipe you inspired me with your gift!

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