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14 Sep Barbine pasta with red radicchio, smoked ricotta and select balsamic vinegar
Posted at 16:59h
in Recipes
Olio & Burro Ristorante, Arcugnano (VI)
Ingredients
Pasta (tagliatelle):
400 grams of semola and “00” flour
200 grams of beets
2 egg whites
Sauce:
2 heads of red radicchio
1 shallot
2 tablespoons of clarified butter
salt and pepper to taste
splash of white wine
grated smoked ricotta
select balsamic vinegar
Preparation
Make the pasta and place in boiling water. In a pan, fry the shallot with butter and add the radicchio (pre-cut into pieces), salt and pepper quickly and then splash with the white wine. Add the cooked noodles to the pan with the sauce. Pour all onto plates, season with red radicchio pieces and smoked ricotta. Finish with a splash of balsamic vinegar.
Try this dish with a bottle of Bocara
