- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Energy 217.28 (Kcal)
- Carbohydrates 28.01 (g) of which sugars 1.03 (g)
- Proteins 12.86 (g)
- Fat 5.88 (g) of which saturated 0.98 (g)of which unsaturated 2.39 (g)
- Fibers 2.24 (g)
- Sodium 546.12 (mg)
Indicative values for a portion of 275 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
Notes and Tips
I used early Treviso red radicchio, but other varieties such as late radicchio, Verona or Chioggia are also fine.
You can enrich the sauce with a handful of capers or an anchovy fillet.
You can use your preferred type of pasta.
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