Tagliatelle with caramelized radicchio and gorgonzola | Taste of Italy
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25 min
Quick
Sezamo
O rețetă italiană sofisticată și gata în doar 25 de minute: tagliatelle al dente învăluite într-un sos catifelat de Gorgonzola, îmbogățite cu fâșii de radicchio dulce-amărui trase rapid la tigaie și desăvârșite cu miez crocant de nucă rumenită. Un echilibru impecabil între cremozitate și note crocante de toamnă.
Ingredients
Preparation method
Preparing and caramelizing the vegetables
Bring a large pot of cold water with 1 generous tablespoon of salt to a boil for the pasta. Wash the radicchio leaves, dry them thoroughly with a clean towel, and cut them into strips about 1-2 cm wide. Crush and finely chop the 2 garlic cloves.
In a dry pan, toast the walnut kernels over medium heat for 2-3 minutes until fragrant and lightly golden. Transfer the walnuts to a plate and roughly chop them.
In the same deep pan, heat the extra virgin olive oil and half of the butter. Add the chopped garlic and let it release its aroma for 30 seconds without burning. Add the radicchio strips and sauté over medium heat for 4-5 minutes until slightly softened. Deglaze with the balsamic vinegar to temper the characteristic bitterness and achieve a light, aromatic caramelization. Season with a pinch of salt and freshly ground black pepper, then reduce the heat to low.
Chef's tip
The water in which the pasta was cooked contains essential starch: added gradually to the melted Gorgonzola, it creates a perfectly bound emulsion without the need for heavy cream.
A splash of balsamic vinegar added at the end of sautéing the radicchio wonderfully balances the natural bitterness of the leaves and complements the sweetness of the walnuts.
15 min
Under an hour
