Radicchio pasta with gorgonzola and walnuts

Step 1/5

• 1 shallots
• 150 g radicchio
• 15 g walnuts

• cutting board
• knife

Finely dice the shallots. Quarter the radicchio and slice or tear it into ribbons. Roughly chop the walnuts.

Step 2/5

• 150 g orecchiette pasta
• salt

• large pot

Bring salted water to boil in a large pot. Cook pasta according to packet instructions or until al dente.

Step 3/5

• ½ tbsp olive oil
• ½ tbsp honey

• frying pan
• cooking spoon

Heat olive oil in a frying pan. Sauté the shallots until translucent. Add the walnuts and honey, and allow to caramelize and brown slightly over a medium-high heat for approx. 3 min.

Step 4/5

• 125 g radicchio
• ½ tsp Calvados
• 25 ml white wine
• 25 ml apple juice
• 100 g Gorgonzola cheese
• 50 ml cream
• ⅛ tsp nutmeg

• fine grater

Add most of the radicchio and sauté for approx. 2 min. more. Deglaze with Calvados, white wine, and apple juice. Crumble in the Gorgonzola cheese. After it has melted, pour in the cream and season with salt, pepper, and freshly grated nutmeg.

Step 5/5

• 25 g radicchio

• colander

When the pasta is finished, strain, add to the sauce, and stir to combine. Serve and garnish with remaining radicchio. Enjoy!

Enjoy your meal!