Tagliatelle with radicchio, Occelli Butter and Valcasotto fondue
by Angela Maci (Sorelle in Pentola)
300 g Tagliatelle
For the radicchio dressing
2 heads early radicchio
50 g extra virgin olive oil
30 g Beppino Occelli® Butter
For the fondue:
250 g milk
400 g Valcasotto®
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