in Italy

Radicchio pasta

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Ingredients for 4 servings:

  • 1 pack of tagliatelle pasta
  • 1 head of radicchio
  • 250 g cream
  • 100 g ricotta
  • some vegetable broth
  • some butter
  • salt and pepper
  • possibly nutmeg
  • some Parmesan

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Original recipe from the farmers of Emilia Romagna, quick and easy

Cook the pasta in plenty of salted water. Heat the butter in a pan, add the chopped radicchio, and wait until it turns brown. Then add the ricotta and cream, season with vegetable stock, salt, pepper (or nutmeg if desired), and you’re done. I always sprinkle some fresh Parmesan cheese on top. I often ate this recipe at farmers’ houses during my stay in Italy. It’s simple, quick, and unique due to its bitter flavor.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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