Radicchio pasta with gorgonzola and walnuts

Radicchio pasta with gorgonzola and walnuts

Based on 13 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
150 g
orecchiette pasta
150 g
radicchio (divided)
100 g
Gorgonzola cheese
15 g
walnuts
1
shallots
½ tbsp
olive oil
½ tsp
honey
½ tsp
Calvados
25 ml
white wine
25 ml
apple juice
50 ml
cream
tsp
nutmeg (freshly grated)
MetricImperial

Utensils

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

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Nutrition per serving

Cal606
Fat30 g
Protein21 g
Carb60 g
  • Step 1/5

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

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

    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.
    • 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

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

    Radicchio pasta with gorgonzola and walnuts

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