First courses
Bigoli with radicchio, guanciale and gorgonzola
Beginner
60 min
4 Portions
Ingredients:
PREPARATION
Peel the shallots, cut them into strips and sauté them for a few minutes in a pan together with the extra vergin olive oil.
Wash the radicchio and chop It, then add It to the pan.
Cut the guanciale in small cubes and let It roast. Afterwards, add It to the shallot and radicchio.
Melt the gorgonzola with the milk in a saucepan. Add the cream to the guanciale.
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.
Finally, move the bigoli in the pan with the other ingredients and stir well.
Sprinkle with the "Granetta di Vacca" cheese and the dish is ready to be served.