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Paccheri with Radicchio and Fontina Fondue

17/11/2023

Paccheri with radicchio and fontina cheese fondue is a dish full of contrasting flavors and textures that go well together. The sweetness of the radicchio perfectly balances with the strong taste of the fontina fondue, creating an enveloping and comforting dish.

Ingredients

  • 320 grams of paccheri
  • 1 head of tardive radicchio
  • 200 grams of fontina cheese
  • 100 ml of whole milk
  • 20 ml of fresh cream
  • Salt and pepper to taste
  • Extra virgin olive oil
  • 50 grams of butter
  • Nutmeg to taste
  • Grated Parmesan cheese to taste (optional for grating)

Preparation

  1. Start by slicing the radicchio into thin strips after having washed and dried it. In a pan, heat a drizzle of extra virgin olive oil and add the radicchio. Let it wilt over medium heat, salting it lightly. You can add a pinch of sugar to lightly caramelize the radicchio.

  2. For the fontina fondue, cut the fontina cheese into small cubes and put them in a small pot with the milk and cream. Melt over low heat, stirring constantly to avoid lumps, until you get a smooth and homogeneous cream. Season with salt, pepper, and a grating of nutmeg.

  3. Bring a pot of salted water to a boil and cook the paccheri following the instructions on the package to get al dente pasta.

  4. While the pasta is cooking, in a separate pan, melt the butter and add the stewed radicchio. Drain the paccheri keeping some of the cooking water aside.

  5. Add the paccheri to the pan with the radicchio, adding a little cooking water to make it creamy. Mix well, letting the paccheri absorb the flavor of the radicchio.

  6. Pour the fontina fondue over the paccheri and mix thoroughly to distribute the sauce evenly.

  7. If you wish, you can transfer everything into a baking dish, sprinkle with grated Parmesan cheese and gratinate in a preheated oven at 200 °C until a golden crust is formed.

Curiosity

Paccheri is a pasta shape typical of Neapolitan cuisine, much loved for its ability to retain sauces and condiments. Tardive radicchio, on the other hand, is a variety of radicchio typical of the Veneto region, particularly Treviso, appreciated for its slightly bitter taste and crispness.

Paccheri with radicchio and fontina fondue