How to prepare pasta with ricotta at home, nuts and radicchio Pgi: a quick and tasty recipe

Today the recipe from the pasta with ricotta, walnuts and PGI late radicchio. Today a easy first course, quick and tasty: Save saves a lunch or dinner that will not make you regret the most complex preparations. The ricotta and the nuts they wrap the dough, in my case the cutters, with a savory cream and aromatic, il radicchio it remains crunchy and has a sweet and slightly acidic note, fried bread gives that little bit extra, crunchy and tasty. Preparation times: 15 minutes net.

And in my opinion the pasta with ricotta, walnuts and PGI late radicchio it is a seasonal first course also perfect for a quick dinner with friends. I used a long pasta, but actually I think that this dish would also make fine with rigatoni, mezzemaniche a casarecce.

Recipes with radicchio: ideas and variations

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. So, have a look at all my RECIPES WITH CHICORY and you will surely find something you like, like the RUSTIC AND CHEESE CAKE CHICORY. But also l'WARM CHICORY SALAD, ORANGES AND WALNUTS and the PROSECCO RISOTTO WITH CHICORY AND SALMON TARTARE.

And then, until April, It is in season: one more reason to buy it! Take this opportunity to tell you, if you had lost, PRODUCTION OF LATE Radicchio IGP e VIDEO STORY ON HOW IS BORN This wonderful vegetable. Have a good day!

PASTA WITH CHEESE, NUTS AND LATE Radicchio IGP (easy recipe)

Portions: 4 Preparation: 15 minutes Cooking: 12 minutes 12 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 4 voted )

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Ingredients

360 grams of long or short pasta

a late red radicchio di Treviso IGP

one shallot

very little white wine

Walnut kernels

400 grams of ricotta cheese

salt and pepper

Thyme

Grated Parmigiano Reggiano Dop

2 slices of homemade bread

extra virgin olive oil

Procedure

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 plenty of 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 add a part of the radicchio.

Serve the pasta with late radicchio, ricotta and walnuts, garnishing the dish with sautéed radicchio and fried bread crumbs. Serve immediately. Bon appétit!

Note

Combination: Hints of fresh red berries and white flowers, lively and fresh taste with a pleasant flavor. Il Rosato Salento 24:30 the cellar Varvaglione (in Leporano, in the province of Taranto) It is our match for this recipe, which has a slightly sweetish, given by the combined set of ricotta 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.