1 onion, peeled
90g higher-welfare slices of pancetta
350g radicchio
extra virgin olive oil
600ml hot organic vegetable stock
400g paglia e fieno tagliatelle
sea salt
30g shelled walnuts
80g Gorgonzola cheese
balsamic vinegar
The word ‘ straw and hay ‘ means ‘ Paglia e fieno, ‘ which is english. But you can use daily tagliatelle as you prefer. I love how it looks with the red radicchio.


1.Start your ingredients with preparation. Slice the pancetta and onion finely. Cut the radicchio, cut out and throw out the heart and shred it finely.
2.I like the bitter taste of radicchio, but first blanch it for 1-2 minutes, if you want to take the edge off. Heat 4 tablespoons of oil over medium - high heat in a big frying pot, then add onion and sweat for 3 to 5 minutes or until they are soothing.
3.Attach the pancetta and cook for another 2 minutes, then cut the radicchio. Pour in the hot stock and cook for about 5 minutes or until tender.
4.Meanwhile cook the Tagliatelle until it is very dente in a large sauce of boiling salted water, so it's important to continue to cook it in the sauce.
5.Cut the walnuts finely, then crumble or cut the Gorgonzola roughly. Reserve some water for baking, drain the tagliatelle and return to the sauce;
6.Add a splash of the cooking water to loosen, and cook for a few more minutes, if necessary, to let the tagliatelle absorb the beautiful flavours.
7.Stir into a perfect creamy sauce until the cheese is melted, then emulsify. Serve in a balsamic sprinkler with the walnuts. Beautiful!

The word ‘ straw and hay ‘ means ‘ Paglia fieno, ‘ which is english. But you can use daily tagliatelle as you prefer. love how it looks with the red radicchio.

Leave a Reply

Your email address will not be published.