|300 g||orecchiette pasta|
|300 g||radicchio (divided)|
|200 g||Gorgonzola cheese|
|1 tbsp||olive oil|
|50 ml||white wine|
|50 ml||apple juice|
|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.