Ingredients with Measurements:
- 1 pound of pizzoccheri pasta
- 1 head of radicchio, chopped
- 1/2 cup of unsalted butter
- 1/2 cup of grated Bitto cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of heavy cream
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water.
2. Add the pizzoccheri pasta to the boiling water and cook for about 10-12 minutes, or until the pasta is al dente. Drain the pasta in a colander and set it aside.
3. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
4. Add the chopped radicchio to the skillet and cook until it wilts, about 3-4 minutes.
5. Add the cooked pizzoccheri pasta to the skillet and toss it with the radicchio and garlic.
6. Add the grated Bitto cheese, Parmesan cheese, and heavy cream to the skillet. Stir until the cheese is melted and the sauce is creamy.
7. Season the pasta with salt and pepper to taste.
8. Serve the Pizzoccheri con Bitto e Radicchio hot, garnished with additional grated Parmesan cheese.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 650
Fat per serving: 42g
Carbohydrates per serving: 47g
Protein per serving: 20g
Substitutions for ingredients:
- Pizzoccheri pasta can be substituted with any other type of pasta, such as fettuccine or linguine.
- Bitto cheese can be substituted with Fontina or Gruyere cheese.
- Radicchio can be substituted with spinach or kale.
Variations:
- Add cooked bacon or pancetta to the skillet for a smoky flavor.
- Add sliced mushrooms to the skillet for an earthy flavor.
- Add chopped walnuts or pine nuts to the skillet for a crunchy texture.
Tips and tricks:
- Be sure to cook the pasta al dente so that it doesn't become mushy when mixed with the sauce.
- Use unsalted butter to control the amount of salt in the dish.
- Grate the cheese finely to ensure that it melts evenly.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Pizzoccheri con Bitto e Radicchio in individual bowls, garnished with fresh parsley or basil.
Garnishes:
- Grated Parmesan cheese
- Fresh parsley or basil
Pairings:
- A crisp white wine, such as Pinot Grigio or Sauvignon Blanc
- A light salad with a vinaigrette dressing
Suggested side dishes:
- Garlic bread
- Roasted vegetables, such as Brussels sprouts or asparagus
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water to thin it out.
- If the sauce is too thin, add more grated cheese to thicken it.
Food safety advice:
- Be sure to cook the pasta and radicchio to the recommended temperatures to avoid any foodborne illnesses.
Food history:
Pizzoccheri is a type of pasta that originated in the Lombardy region of Italy. It is traditionally made with buckwheat flour and served with a sauce made from butter, garlic, and cheese.
Flavor profiles:
The Pizzoccheri con Bitto e Radicchio has a creamy and cheesy flavor, with a slightly bitter note from the radicchio.
Serving suggestions:
Serve the Pizzoccheri con Bitto e Radicchio as a main course for a cozy dinner at home.
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Region: Italian