Ingredients for 4 people
2 small round radicchio
200g Gorgonzola dolce
400g fusilli pasta
1 glass of prosecco
50g unsalted butter
EVO oil
1 cup cooking water
Preparation
Wash and finely chop the radicchio. Melt the butter in a pan and then add the radicchio. Half way through pour in the glass of prosecco and let the alcohol evaporate. In the meantime, prepare the pasta by boiling 1.5l water and add salt before adding the pasta.
Once the radicchio is soft and tender, blend 3/4 with half cup of cooking water and a drizzle of EVO oil to get a creamy sauce. Add in the gorgonzola and the remaining radicchio. Set aside
Drain the pasta, saving some cooking water in a cup, and place the pasta in a pan over low heat. Pour over the sauce with gorgonzola and keep stirring until the gorgonzola is nicely melted.
Serve piping hot!
Once the radicchio is soft and tender, blend 3/4 with half cup of cooking water and a drizzle of EVO oil to get a creamy sauce. Add in the gorgonzola and the remaining radicchio. Set aside
Drain the pasta, saving some cooking water in a cup, and place the pasta in a pan over low heat. Pour over the sauce with gorgonzola and keep stirring until the gorgonzola is nicely melted.
Serve piping hot!
