Timbale of tagliatelle pasta with P.G.I. Radicchio Rosso di Treviso Tardivo


Tempo di preparazione

35 minutes

Tempo di cottura

20 minutes




Take the P.G.I. Radicchio Rosso di Treviso Tardivo Insal’Arte, blanch the largest leaves in lightly salted water, drain and place in a bowl with cold water. Dry them on a canvas. Cut the remaining radicchio and sauté in a pan with 1 shallot and two tablespoons of extra virgin olive oil, blend with the white wine, add salt and pepper and add the white sauce. Mix everything. Grease a ring mold and coat it with the blanched radicchio leaves. Cook the tagliatelle in salted water, drain al dente and season with the radicchio béchamel. Add the grated Parmesan and the smoked cheese cubes. Mix everything well, pour into the mold and level with the back of a spoon. Cook in a hot oven at 180 ° C for 20 minutes, remove from the oven and let it rest for a few minutes. Turn over into a serving dish and serve.

Recipe of the GialloZafferano blog.

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