Tagliatelle with radicchio, Occelli Butter and Valcasotto fondue

 

Pubblicata il:
VIDEO RECIPE
Tagliatelle with radicchio, Occelli Butter and Valcasotto fondue
COURSE: First courses PREPARATION TIME: DIFFICULTY: Easy

Ingredients

300 g Tagliatelle
For the radicchio dressing
2 heads early radicchio
2 leeks
50 g extra virgin olive oil
30 g Beppino Occelli® Butter

For the fondue:
250 g milk
400 g Valcasotto®

Method


Clean the leeks and radicchio. In a pan brown the sliced leeks with oil and Beppino Occelli Butter. Add the radicchio cut into pieces and let simmer with a little salt.
Now prepare the fondue in a bain marie melting the diced Valcasotto Beppino Occelli in the milk. Stir over low heat until it starts to melt. In the meantime, cook the tagliatelle for a few minutes and when ready mix the tagliatelle with the radicchio and prepare the dish: on a bed of fondue arrange a nest of tagliatelle with radicchio in the centre.


For this recipe the following have been used:

Beppino Occelli® Butter
Valcasotto®

BEPPINO OCCELLI AGRINATURA S.r.l.

Regione Scarrone, 2 - 12060 Farigliano (CN) - Italy - Tel: +39 0173 746411 - Fax: +39 0173 746495
ufficiostampa@occelli.it - P.IVA: IT02736140043 - CF 02736140043 - REA 231956 - Reg. Imp. 02736140043 di Cuneo - Cap.soc. € 500.000,00 I.V.