Pasta al radicchio

Time to prepare: 15 mins
Cooking time: 20 mins
Serving: 4 person

Radicchio is called Italian chicory, a winter vegetable which belongs to the family of chicory, but often mistaken as red cabbage. A vegetable uncommon but very healthy, has the highest level of vitamin K and rich in antioxidants. This vegetable can be eaten raw in salad, as topping for pizza or with pasta. Pasta al radicchio is a very classical Italian dish which has a number of variations, with the main protagonist remaining as radicchio.

Ingredients:
380 g maccheroncini
400 g radicchio
Half an onion
150 g cream (panna)
100 g Girgentana goat cheese
Salt
Extra virgin olive oil

1. Clean and chop an onion
2. Put some Extra virgin olive oil and stir fry the onion with a medium heat for 10 mins
3. Clean and chop the radicchio
4. Add the radicchio to the onion and cook until the radicchio is soft
5. Boil a pot of water for the pasta
6. Put the maccheroncini to boil for 8 minutes until al dente
7. Drain the pasta and mix it with the maccheroncini
8. Add the Girgentana goat cheese and cream (panna) to the pasta
9. Serve with more grated Girgentana goat cheese

Buon Appetito