Radicchio pasta with gorgonzola and walnuts

Radicchio pasta with gorgonzola and walnuts

Based on 6 ratings

Difficulty

Easy đź‘Ś
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g orecchiette pasta
300 g radicchio (divided)
200 g Gorgonzola cheese
30 g walnuts
shallots
1 tbsp olive oil
1 tsp honey
1 tsp Calvados
50 ml white wine
50 ml apple juice
100 ml cream
â…“ tsp nutmeg (freshly grated)
Metric
Imperial

Utensils

  • frying pan
  • fine grater
  • colander
  • cooking spoon
  • cutting board
  • knife
  • large pot

Nutrition per serving

Cal
606
Protein
21g
Fat
30g
Carb
60g

Step 1/5

Finely dice the shallots. Quarter the radicchio and slice or tear it into ribbons. Roughly chop the walnuts.
  • 2 shallots
  • 300 radicchio
  • 30 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

Bring salted water to boil in a large pot. Cook pasta according to packet instructions or until al dente.
  • 300 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

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.
  • 1 tbsp olive oil
  • 1 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

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.
  • 250 radicchio
  • 1 tsp Calvados
  • 50 ml white wine
  • 50 ml apple juice
  • 200 Gorgonzola cheese
  • 100 ml cream
  • â…“ 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

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

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