 Ingredients
for 4 persons:
500 g egg tagliatelle, 3 heads of Treviso radicchio,
1 onion, a glass of red wine, 200 g cream,
90 g grated Grana Padano, 1 tbsp white
truffle paste from a tube , 40 g butter, salt,
pepper, 1/2 litre vegetable stock.
• Clean and separate the leaves of radicchio, wash them well
and dry them.
• Cut the leaves into strips, keeping two back
for garnish.
• Slice the onion and fry it lightly in 20 g of
butter, add the radicchio before it starts to change colour.
Stir well and toast for a few minutes.
• Sprinkle with the wine, then salt to taste and cook for
about 10 minutes adding a little stock.
• When cooked add the cream, the Grana Padano, the truffle
paste and stir well.
• Cook the tagliatelle in plenty of salted water,
drain and season with the prepared sauce and freshly
ground pepper.
Garnish with the leaves of radicchio cut into strips.
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Consorzio per la tutela del Formaggio Grana Padano
