Tagliolini With Radicchio And Fondue
Recipe first for 4 people based on Radish - cooking method pan.
Preparation:
Preparation: For the fondue: cut the fontina into cubes and place in a bowl for 10 minutes. Melt it over a low heat, stirring constantly until it becomes smooth and homogeneous (if it thickens, blend it with the hand blender). Wash the radicchio and cut it into strips. Heat the oil in a pan, add the radicchio and brown for 5 minutes. Season with salt and pepper and add it to the bowl with the truffle cream. To serve: cook the pasta, drain it al dente and pour it into the sauce with a little of its cooking water. Add the Parmesan, mix well and serve immediately.
Ingredients:
Ingredients: 280 G Egg Tagliolini Pasta - 300 G Treviso Radicchio - 100 G Fontina Cheese - 3 Tablespoons Olive Oil - 20 G Grated Parmesan Cheese - 1 Tablespoon Truffle Cream - Salt - Pepper
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