Rings of pasta with radicchio rosso
Instructions
Prepare the dough for the rings working vigorously and at length with the flour and eggs, the Parmesan cheese, a pinch of salt and 6 tablespoons water.
Roll the dough into a sheet of 1 millimetre thick, allow to dry for half an hour, then crop it in 4 cm squares of side length.
Double-headed a unit square to handkerchief then, rolling up the dough on the finger, the other two points, forming a ring.
Prepare the rings until the squares of dough.
For the sauce, cut the radicchio to strips and let it braise with chopped onion, olive oil, half the butter, bay leaf, shredded ham, wine and a pinch of salt.
After about 25 minutes of cooking add half of the cream; keep the fire still 5 minutes then turn off.
Boil the rings al dente, drain, transfer it in the saucepan of hot sauce, add the remaining cream, parmesan and the remaining butter; turns quickly to make pasta seasoning, then serve.
Ingredients and dosing for 6 persons
- For the rings of pasta:
- 400 g of flour
- 50 g of parmigiano
- 4 eggs
- Salt
- For the sauce:
- 600 g of radicchio rosso
- 100 g of parma ham
- 100 G = = Cream
- 100 g of parmesan
- 50 G = = dry white wine
- 40 g of butter
- 1 onion
- 1 leaf of laurel
- 2 tablespoons of olive oil extra virgin
- Salt