Penne with radicchio and gorgonzola | Quick Italian classic
(0)
20 min
Quick
Sezamo
O rețetă italiană rapidă și sofisticată, gata în doar 20 de minute. Frunzele crocante de radicchio sunt călite ușor cu ceapă roșie și învăluite într-un sos cremos și bogat de brânză gorgonzola topită. Nucile crocante și parmezanul completează perfect această cină clasică de toamnă.
Preparation method
Preparation and boiling
Bring a large pot with plenty of water to a boil and add sea salt. When the water comes to a rolling boil, add the penne pasta and cook according to the package instructions until al dente (about 10-11 minutes). Reserve a cup of the pasta cooking water before draining.
Wash the radicchio leaves, dry them thoroughly, and slice them into thin strips. Peel and finely chop the red onion. Cut the gorgonzola cheese into cubes, and coarsely chop the walnuts.
Sauce cooking and assembly
In a large, deep skillet, heat the extra virgin olive oil over medium heat. Add the chopped red onion and sauté for 2-3 minutes until translucent. Add the radicchio strips and cook for 3-4 minutes, stirring occasionally, until slightly softened and wilted. Season with a pinch of ground black pepper.
Chef's tip
Reserving the pasta cooking water is the secret to a creamy sauce: the starch helps the gorgonzola cheese emulsify perfectly without needing any heavy cream.
For an even richer flavor, you can lightly toast the walnuts in a dry skillet for 2 minutes before adding them to the pasta.
15 min
Under an hour
