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Radicchio & Gorgonzola pasta

In some ways this is an opportunistic dish because we don’t always see Radicchio in our grocer’s shop. We love the creamy, salty, bitter flavours  which come together with the rich creamy sauce. We like serving it with a bit of Parmesan too, but it’s not necessary.

Wine suggestion: The Rocca delle Macie’s Vermentino from the Maremma was our choice and the crisp, almost sappiness, helped to cut through the richness and complement the bitterness of the radicchio. If we’d had one we would have loved to have tried a good, dry Lambrusco from near Bologna. We could be wrong but think this might work too.

Pasta with Radicchio & Gorgonzola – serves 4

  • 1 onion, diced
  • 1 radiccio, shredded
  • 50ml white wine
  • 4 tbsp cream
  • 75g gorgonzola
  • 300g pasta

Cook the pasta in a large pan of boiling salted water according to the timings on the packet.

Heat 1 tbsp of olive oil and fry the onion until softened, then add the radicchio and continue to cook until wilted.

Add the white wine and season. Pour in the cream, melt in the gorgonzola and mix through the cooked pasta.

(Original recipe from BBC Olive Magazine, April, 2014.)

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