Pan-tossed Papardelle

Pan-tossed Papardelle

 Wash the radicchio and cut it into strips. Lightly fry the finely chopped shallot

Pan-tossed Papardelle

Ingredients for 4 people:

300 g. Pappardelle
1 g. saffron
1/2 glass light red wine
125 g. strong gorgonzola
salt, pepper
2 radicchio lettuces
30 g. butter
100 ml. cooking cream
1 shallot

Preparation time: 20 minutes
Cooking time: 15 minutes

METHOD

Wash the radicchio and cut it into strips. Lightly fry the finely chopped shallot in α pan with some but¬ter, add the radicchio and cook briefly over a high flame. Pour 1/2 glass of red wine over the radicchio and cook until the liquid has evaporated then add the cream and season with sαlt and pepper. In the meantime cook the pasta in boiling salted water to which the saffron has also been added; do not com-pletely cook the pappardelle. Drain them, add the gorgonzola cubes and toss them in the pan with the radicchio sauce for α few minutes.