Scialatielli with Radicchio and Montasio Cheese Fondue

I can provide you with a recipe for Scialatielli with radicchio and Montasio cheese fondue, which combines authentic flavors from Italy’s north and south.

Ingredients

• 350 g of scialatielli
• 1 head of radicchio
• 200 g of Montasio cheese
• 100 ml of fresh cream
• 1 shallot
• Extra virgin olive oil
• Salt
• Pepper

Preparation

1. Clean and finely chop the shallot, then sauté it in a pan with a little extra virgin olive oil.
2. Cut the radicchio into thin strips and add it to the shallot, cooking until it wilts. Season with salt and pepper to taste.
3. In a pot, bring salted water to a boil and cook the scialatielli according to the package instructions.
4. Meanwhile, prepare the Montasio cheese fondue by cutting the cheese into small cubes and melting it in a saucepan with the cream. Stir continuously over low heat until you get a smooth and creamy mixture.
5. Drain the scialatielli al dente and toss them in the pan with the radicchio, mixing well to flavor the pasta.
6. Plate the scialatielli, pour the hot Montasio cheese fondue over them, and serve immediately.

Interesting Facts

Scialatielli are a type of pasta typical of the Campania region, similar in shape to tagliatelle but shorter and thicker, generally made with durum wheat semolina, water, salt, and aromatic ingredients such as basil and Parmesan. Paired with radicchio, characteristic of northern Italy, and the Montasio cheese fondue, a DOP cheese from Friuli, they create a delicious blend of regional flavors. This dish is a perfect example of how Italian cuisine can combine ingredients from different origins into a harmony of tastes.