• Cooking Time: 15 mins.
  • Servings: 4
  • Preparation Time: 5 mins


To my dear DD, from Modena with love...


  • 400 g strozzapreti pasta
  • 8 slices of speck or prosciutto
  • 10-12 leaves of red radicchio
  • 200 g Brie cheese
  • 1 onion
  • 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)

Categories: Dairy  Dinner  Italian  Main Dish  Pasta  Side Dish  Stove  Vegetable 
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