Radicchio pasta with gorgonzola and walnuts

Name: Radicchio pasta with gorgonzola and walnuts
Prep time: 2100 s
Total time: 2100 s
Yield: 4 Servings
Cuisine: italian
Ingredients: 300 g orecchiette pasta; 300 g radicchio (divided); 200 g Gorgonzola cheese; 30 g walnuts; 2 shallots; 1 tbsp olive oil; 1 tsp honey; 1 tsp Calvados; 50 ml white wine; 50 ml apple juice; 100 ml cream; ⅓ tsp nutmeg (freshly grated)

Based on 6 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

300 g	orecchiette pasta
300 g	radicchio (divided)
200 g	Gorgonzola cheese
30 g	walnuts
2	shallots
1 tbsp	olive oil
1 tsp	honey
1 tsp	Calvados
50 ml	white wine
50 ml	apple juice
100 ml	cream
⅓ tsp	nutmeg (freshly grated)

Metric

Imperial

Utensils

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

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 g radicchio
30 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

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

300 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

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 g radicchio
1 tsp Calvados
50 ml white wine
50 ml apple juice
200 g Gorgonzola cheese
100 ml cream
⅓ 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.