Ingredients for 4 servings:
- 400g Trottole di Gragnano PGI
- 200g Asiago cheese
1 Radicchio variegato di Castelfranco - 1 Radicchio Rosso di Treviso
- 1 chopped onion
- Pine nuts to taste
Fresh chili pepper to taste - 3 tbs EVO oil
- Salt to taste
Directions:
Brown the onion in a frying pan with olive oil and chili pepper, add the two varieties of radicchio previously washed, dried and cut into julienne
strips, wilt everything over low heat for a few minutes, adding some salt
In another small pan, toast the pine nuts and keep them aside. Meanwhile,
cook the Trottole in plenty of salted boiling water and drain them al dente
Add the pasta to the radicchio and mix well, adding hot cooking water
if needed. With the flame off, add the shredded Asiago and stir until the cheese is melted
Garnish with the toasted pine nuts and serve.
