Instructions:
Bring to boil 5 qts of water with 2 tbsp of salt.Trim the radicchio and separate the leaves, washing thoroughly and dry.Cut leaves into strips, leaving two aside for garnish. In a large frying pan saute onion with butter for 2 to 3 minutes over a medium heat, add radicchio and stir well. Cook for a few more minutes. Add wine and stock. Cook for about 10 minutes. Then remove from heat, add cream , Grana Padano and truffle paste (optional), stir well. Cook the Tagliatelle in salted water for three to 4 minutes, drain and mix with the sauce and fresh black pepper. Garnish with the remaining radicchio cut into strips. Serves 4.
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