Tagliatelle al Gorgonzola, noci e radicchio
Have you ever had a pasta that combines delicious gorgonzola with freshly chopped walnuts and slightly bitter radicchio? No? Then you absolutely have to try this dish. All these ingredients harmonize perfectly and form a unique taste experience.
Amount
servings
Ingredients list
- 400 g tagliatelle
- 200 g radicchio
- 1 onion
- 200 g gorgonzola cheese
- 200 ml liquid cream
- 50 g walnuts chopped
- olive oil extra virgin
- thyme to taste
- salt to taste
- pepper to taste
Directions
- Bring a large pot of well-salted water to a boil and cook the tagliatelle al dente according to package directions.
- In the meantime, peel and finely chop the onion. Then sauté in a large frying pan with a dash of olive oil.
- Coarsely dice the Gorgonzola and add to the pan with the liquid cream. Melt over medium heat.
- Then add the chopped walnuts, season with salt and pepper and simmer gently.
- Wash the radicchio and cut into pieces. Remove the white parts of the leaves, as they taste very bitter.
- Just before the pasta is ready, stir the radicchio into the sauce. Drain the tagliatelle, then add directly to the pan and mix everything thoroughly.
- Finally, divide among deep plates and sprinkle with fresh thyme.Buon appetito!
Serving: 237gCalories: 282.7kcal (14%)Carbohydrates: 27.6g (9%)Protein: 9.3g (19%)Fat: 14.5g (22%)
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