Radicchio pasta with gorgonzola and walnuts

Nutrition per serving

• 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!