Fusilli pasta with P.G.I. Radicchio Rosso di Treviso Tardivo
Tempo di preparazione
Tempo di cottura
- 200g of fusilli pasta
- Grigliata of P.G.I. Radicchio Rosso di Treviso Tardivo by Insal’Arte
- 100g of diced bacon
- 1 tablespoon of glaze with balsamic vinegar of Modena
- 1/2 shallot
- 1 tablespoon of extravirgin olive oil
- Salt and pepper
In a saucepan, bring to a boil some unsalted water and cook the bacon for 10 minutes. Drain and keep aside. In the meantime, chop the shallot and subtly cut the P.G.I. Radicchio Rosso di Treviso Tardivo; in a large skillet, brown the bacon in the oil until it is golden. Transfer it to a bowl and sauté the shallot in the same pan. Add the radicchio, salt and pepper. Cook everything on high heat for 5 minutes, stirring often. Lower the heat and continue cooking for another 5/10 minutes: the radicchio must be soft. Add the defatted bacon and the balsamic glaze. Mix well. Cook the fusilli in plenty of boiling salted water, drain and sauté in the pan with the radicchio, until it is all mixed well. Serve immediately.
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