Preparation 20 ‘- Cooking: 12‘

Donna Cristina recommends savoring them with: Müller-Thurgau D.O.C.– Sauvignon D.O.C. – Lugana D.O.C.– Malvasia Bianca I.G.P.

Ingredients for 4 persons

300 g of Fusilli

30 ml of extra virgin olive oil

250 g of red chicory from Treviso (radicchio)

120 g of Speck (ideal that from South Tyrol)

150 ml of fresh cream

40 g shallots

salt and pepper

Brown the sliced ​​shallots in oil over low heat in a pan for 3-4 minutes

Add the Speck cut into strips

After 2-3 minutes add the washed cut into strips Radicchio

Cook for 5 minutes

Add the crème fraîche, salt and pepper

Reduce everything to low heat

Meanwhile cook the Fusilli in boiling salted water

Once “al dente”, drain them and pour them into the pan.

Mix everything carefully.

Serve hot.

Vegetarian version:

Use tofu in strips stir-fried in Rosemay olive oil (Donna Cristina) instead of Speck