Timbale of tagliatelle pasta with P.G.I. Radicchio Rosso di Treviso Tardivo
Tempo di preparazione
Tempo di cottura
- 400g of tagliatelle pasta
- 300g of smoked cheese in cubes
- 400g of P.G.I. Grigliata of Radicchio Rosso di Treviso Tardivo by Insal’Arte
- 1/2 liter of bechamel
- 1 shallot
- 1/2 glass of wine
- 50g of grated Parmesan cheese
- 2 tablespoons of extravirgin olive oil
- Salt and pepper
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.