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
