First courses
Bigoli with radicchio, guanciale and gorgonzola
Author: Guido Boschetti
Difficulty:
Beginner
Total time:
60 min
Servings:
4 Portions
Ingredients:
400 g
of Tipico IT’s Bigoli
300 g
of Radicchio
100 g
of Tipico IT’s Guanciale
3 spoons
of Tipico IT’s Granetta di vacca
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.
