Quality, authenticity, excellence
Bigoli with radicchio, guanciale and gorgonzola

First courses

Bigoli with radicchio, guanciale and gorgonzola

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

4 Portions

Ingredients:

300 g of Radicchio
2 Shallots
Milk
Salt
Pepper

PREPARATION

1

Peel the shallots, cut them into strips and sauté them for a few minutes in a pan together with the extra vergin olive oil.

2

Wash the radicchio and chop It, then add It to the pan.

3

Cut the guanciale in small cubes and let It roast. Afterwards, add It to the shallot and radicchio.

4

Melt the gorgonzola with the milk in a saucepan. Add the cream to the guanciale.

5

Cook the bigoli al dente and in plenty of salted water. 4/5 minuti before the pasta is cooked, put them in a pan with the lambrusco and finish the cooking.

6

Finally, move the bigoli in the pan with the other ingredients and stir well.

7

Sprinkle with the "Granetta di Vacca" cheese and the dish is ready to be served.

Condividi:

Sign up to our newsletter

Do you want to receive the latest news, offers, new products or delicious recipes? Enter your email.

    Click here to accept our Privacy Policy