Ingredients(for 6 people)
150 g Gorgonzola Dolce
500 g spaghetti nests
500 g radicchio from Chioggia
150 g celery
50 g chopped walnuts
extra virgin olive oil, to taste
salt and pepper, to taste
Method:Dice the celery and julienne the radicchio. In a pan, leave the radicchio to sweat with a drizzle of oil, allowing it dry out well.
Parboil the celery and rinse in cold water. Bring the water to the boil, add salt and cook the pasta. In the meantime, blend the radicchio together with the Gorgonzola with a mixer. Place the oil in a large pan and sauté the celery; then add the pasta and pour over the radicchio and Gorgonzola sauce. Stir until creamy and add the walnuts.
AICI – Associazione Insegnanti di Cucina Italiana
Rosella Mengozzi’s recipe