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) |
Finely dice the shallots. Quarter the radicchio and slice or tear it into ribbons. Roughly chop the walnuts.
Bring salted water to boil in a large pot. Cook pasta according to packet instructions or until al dente.
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.
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.