Hearty dish full of Italian flavours: Radicchio Trevigiano / Red Chicory, is a specialty from the Veneto region, North-East of Italy, whilst Crescenza is soft creamy spreadable cheese from Lodi, Lombardy. Chopped walnuts give such a crunchy nutty flavour.
Serves: 2 | Preparation time: 15 mins | Cooking time: 20 mins
- Radicchio / Red Chicory: 200 g
- Penne Rigate: 180 g
- Italian Crescenza cheese: 100 g
- Walnuts, minced: a handful
- Onions: about ½
- Extra Virgin Olive Oil / EVOO: 2 tbsp
- Salt and Black Ground Pepper: to taste
Boil pasta in a large pot of salted water.
Slice finely the onion, roughly chop up Radicchio, chop up walnuts.
Brown the sliced onion in a pan with 2 EVOO tbsp for 10 mins, add some water if necessary, add Radicchio and cook it until it softens, a pinch of salt.
Tip: Keep aside a glass of hot cooking water to add to the sauce: it will help melting Crescenza cheese.
Drain pasta al dente – means 2 mins before the packaging instructions, add it to the pan along with Radicchio, stir. Turn off the stove, add Crescenza and let it melt, add some of the cooking water kept aside, stir well.
Serve pasta with a sprinkle of minced walnuts and freshly ground black pepper.