Ribbons And Radicchio

Preparation:

Preparation: Melt a large knob of butter in a saucepan, add the shallot cut into julienne strips. When it is browned, add the radicchio and let it die over low heat, then pour in a dab of white wine, add salt and cook slowly, without drying it too much. Cut the provolone into cubes. Boil the pasta in plenty of boiling salted water, drain it and transfer it to the pan with the radicchio, if necessary wet it with a ladle of its cooking water and finally add the provola. Serve hot.