Mezzemaniche with Grappa
First courses
Young
4 people
Ernesto Mantegazza
About 40 minutes
Ingredients:
320 g mezzemaniche
500 g red radicchio (red cicory)
1 onion
Half glass of white still wine
Half a cup of young and full-bodied Grappa
A fifth dl of double cream
50 g provola
Parmesan cheese, evo oil, salt and pepper q.s.
500 g red radicchio (red cicory)
1 onion
Half glass of white still wine
Half a cup of young and full-bodied Grappa
A fifth dl of double cream
50 g provola
Parmesan cheese, evo oil, salt and pepper q.s.
Preparation:
Wash the salad well, dry and cut into strips.
Slice the onion and fry lightly in a pan with about three tablespoons of oil, add the radicchio (cicory) and cook for a few minutes.
Sprinkle with the Grappa and let it evaporate, then blend with the wine for a couple of minutes and add the cream and provolone, cut into small cubes and continue cooking for 4-5 minutes.
Meanwhile cook pasta "al dente", drain and lower it into the pan containing all the mixture.
Add a few tablespoons of the cooking water and pan-fry for a few minutes. Sauté the pasta, sprinkled with a little freshly ground pepper and a handful of parmesan cheese and serve immediately.
Slice the onion and fry lightly in a pan with about three tablespoons of oil, add the radicchio (cicory) and cook for a few minutes.
Sprinkle with the Grappa and let it evaporate, then blend with the wine for a couple of minutes and add the cream and provolone, cut into small cubes and continue cooking for 4-5 minutes.
Meanwhile cook pasta "al dente", drain and lower it into the pan containing all the mixture.
Add a few tablespoons of the cooking water and pan-fry for a few minutes. Sauté the pasta, sprinkled with a little freshly ground pepper and a handful of parmesan cheese and serve immediately.
