Barbine pasta with red radicchio, smoked ricotta and select balsamic vinegar

Olio & Burro Ristorante, Arcugnano (VI)


Pasta (tagliatelle):

400 grams of semola and “00” flour

200 grams of beets

2 egg whites


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


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

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