Pasta with ricotta cheese, walnuts and radicchio. Today a first easy dish, quick and tasty: Save saves a lunch or dinner that will not make you regret the most complex preparations. The ricotta and walnuts envelop the fresine (a kind of a little linguine’ larger) with a savory cream and aromatic, radicchio remains crisp and has a sweet note and slightly sour (due to the wine with which is blended), fried bread gives that little bit extra, crunchy and tasty. Preparation times: 15 minutes net. And I think it's a first course of perfect season for a quick dinner between friends. I used a long pasta, but actually I think that this dish would also make fine with rigatoni, mezzemaniche a casarecce. If you are wondering why so many recipes with red radicchio di Treviso IGP, it is because I was in a company that produces and sells online and I were given 3 pounds, so I indulged to make the best use. And I discovered that the radicchio, I've always eaten raw or at least within a risotto, It is instead extremely versatile. And then, until April, It is in season: one more reason to buy it! Take this opportunity to tell you, if you had lost, article and video on the production of radicchio PGI and the recipe of radicchio jam and oranges, which it is really good. Have a good day!
Ingredients for 4 people:
- 360 grams of fresine (linguine or pasta you prefer)
- a late red radicchio di Treviso IGP
- one shallot
- very little white wine
- Walnut kernels, to taste
- 400 grams of ricotta cheese
- salt and pepper, to taste
- lemon thyme, to taste
- Grated Parmigiano Reggiano PDO, to taste
- 2 slices of homemade bread
- extra virgin olive oil, to taste
Chop not too finely the walnuts. Wash the radicchio carefully and dab with paper towels, then cut finely. Chop the shallot.
Sauté the shallots in a pan until drying in extra virgin olive oil, then add the radicchio and a few thyme leaves. Jumping for 2-3 minutes on high heat with very little fading white wine. Season with salt and pepper. Set aside.
Fry the bread in a string of extra virgin olive oil.
Boil the pasta in salted water.
Mix the ricotta with a spatula until creamy (If necessary, pass through a sieve). Add chopped walnuts and grated Parmigiano Reggiano DOP and a lot of the cooking water as needed to obtain a creamy and smooth.
Drain the pasta al dente and whip in a pan with the ricotta and nuts, then merge part of radicchio.
Serve fresine ricotta cheese and walnuts garnishing the dish with radicchio jumped and fried bread crumbs. Serve immediately. Bon appétit!
THE PAIRING: Hints of fresh red berries and white flowers, lively and fresh taste with a pleasant flavor. The Rosato Salento 24:30 the cellar Varvaglione (a Leporano, in the province of Taranto) It is our match for this recipe, which has a slightly sweetish, given the combined set of cottage cheese and radicchio. This rosé is slightly moved, thanks to the addition of carbon dioxide in the vinification phase. A wine element that counteracts the fatness of cottage cheese. It should be served at a temperature around 10 degrees.