Pasta, Pasta and more Pasta!
I can't help myself when I come
across a new pasta recipe I just
have to give it a try.
This recipe intrigued me
because of the radicchio.
I don't cook with radicchio
very often and so I wasn't
sure how this dish would
It very different and
I really liked it.
I enjoyed the mix of
flavors and really
liked the hazelnuts on top.
by Food Network
Slice 3 leeks and cook in olive oil.
Season the leeks with a little salt
and a little sugar. Cook them
for about 10 minutes or until tender.
Boil noodles ( Rigatoni).
Drain noodles and put back in pot.
Add 2 tbs olive oil, 1 tsp of sugar,
2 teaspoons of balsamic vinegar,
1 small head of sliced radicchio,
the cooked leeks, 6 ounces of fontina
cheese cut in small cups and a 1/2
to 1 cup of the pasta water.
I would start with a half cup of the
pasta water and then decide if you
want to add more.
Mix on low heat until the cheese
begins to melt.
Serve with chopped hazelnuts.