Strozzapreti with Radicchio, Brie and Speck
400 g strozzapreti pasta
8 slices of speck or prosciutto
10-12 leaves of red radicchio
200 g Brie cheese
2-3 tablespoons of Extra virgin olive oil
Cut the radicchio into thin stripes and let it soak in cold water.
Bring a large pot of water to boil, add salt and pasta. The cooking time for the pasta I used 12-15 minutes.
While the pasta is cooking, chop finely the onion and saute on low heat with the oil, add the speck (or prosciutto) cut into stripes, add a tablespoon of water from pasta and cook for a few minutes until soft.
Add the drained radicchio, stirfry, and in the end add the chopped Brie cheese. Cook on low until the cheese has melted, adding a tablespoon of water (from pasta) every now and then.
When the pasta is almost al dente drain it, saving some water apart.
Toss the pasta with the radicchio, cheese and speck, add a little water at a time and cook until the pasta is al dente.
Serve with with more fresh radicchio cut into stripes and shaved Parmigiano cheese. (I even sneaked a few drops of Balsamic vinegar on top)
Pairs Well With
To my dear DD, from Modena with love...