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Tagliatelle with Radicchio & Gorgonzola | In 20 minutes
(0)
20 min
Quick
Knuspr-Küche
Cremige Pasta-Perfektion aus Norditalien: Frische Tagliatelle kombiniert mit sanft geschmortem Radicchio, cremig schmelzendem Gorgonzola und knackig gerösteten Walnüssen. In nur 20 Minuten auf dem Tisch.
Preparation method
Preparation & Cooking the pasta
Bring a large pot of generously salted water to a boil. Cook the tagliatelle in it according to package instructions until al dente. Before draining, reserve about 100 ml of the starchy pasta water and set aside.
Meanwhile, wash the radicchio, shake dry, remove the core, and cut the leaves into bite-sized strips. Finely dice the shallots and garlic cloves. Toast the walnuts in a dry pan without fat for 2-3 minutes until fragrant, then coarsely chop.
Sauce & Finishing
In a large pan, heat the olive oil and butter over medium heat. Sauté the shallots and garlic for 2 minutes until translucent. Add the radicchio strips and fry gently for 3-4 minutes until slightly wilted.
Chef's tip
Tip: For a milder flavor, soak the radicchio in lukewarm water for 5 minutes before frying – this takes away some of its tart bitterness.
Wine recommendation: A dry Italian white wine like Pinot Grigio or a velvety Valpolicella pairs fantastically with the boldness of the Gorgonzola.
75 min
Under an hour
