Pasta

Lumache with Radicchio

Last indulgences of winter

The days are getting longer. The spring equinox comes at the end of March, but it is still plenty cold outside. Take the chill out of the late winter evenings with this warm and comforting dish of pasta, radicchio and rich Alpine Fontina. Nutmeg is typically used in dishes with cream and cheese. freshly grated is best. Use a Microplane grater. Try using white peppercorns if you happen to have some on the spice shelf.

Ingredients:

  • 1 tablespoon Mandranova Cerasuola Extra Virgin Olive Oil Mandranova Cerasuola Extra Virgin Olive Oil
  • 1.1 lb. Benedetto Cavalieri Lumache Benedetto Cavalieri Lamache
  • 1 medium onion, finely sliced
  • 4 heads radicchio, cleaned and sliced
  • ½ cup heavy cream
  • ½ cup grated fontina cheese
  • salt & freshly milled pepper, to taste
  • nutmeg, grated

Preparation:

Time: 30 minutes
Yield: 4

Make the Pasta

  • In a sauté pan, lightly brown the onion in a tablespoonful of olive oil. Add the radicchio to the onion. Cover and sweat over a low heat. Cook the pasta according to the package directions, 13 -14 minutes. Shortly before the pasta is ready, add the cream and the cheese to the radicchio. Mix well with a wooden spoon. Season with salt, pepper, and a pinch of nutmeg. Drain the pasta and toss with the radicchio. Serve at once.
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