Cavatelli alla salsa di noci e mascarpone con radicchio di Treviso allo scalogno e maggiorana

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

- 400g Cavatelli
- 1 jar of walnut sauce
- 80g Mascarpone
– 100g Treviso radicchio
– 1 or 2 shallots
- Olive oil
- Fresh marjoram or mint to taste

  • Cooking time

    1 hour

  • Difficulty

    Easy

  • Cost

    €

The ingredients, from the Pantry, that we recommend

  • Walnuts sauce

    Walnuts sauce

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    €5,86
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    €6,90
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  • Cavatelli - Artisanal pasta

    Cavatelli - Artisanal pasta

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    €3,50
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cavatelli della tradizione

Preparation

- Cut the radicchio into small pieces and leave it to soak overnight in cold water to make it less bitter
- Drain the radicchio
- Chop 1 or 2 shallots
- Add a little olive oil to a pan and brown the shallot
- Add the radicchio and sauté it over high heat for about 2 minutes
- Leave a few raw radicchio leaves aside
- Add salted water to a pan and bring to the boil
- Once it reaches the boil, add the cavatelli
- In a bowl, add the mascarpone and walnut sauce with a little water, mixing until you have a creamy mixture
- If the sauce is too thick, add a little more pasta cooking water
- Add the mixture to the sautéed radicchio and cook everything for 1 minute
- After draining the pasta and cooking it al dente, add it to the radicchio and sauté for a few moments before serving it
- Once plated, decorate the dish with a few leaves of raw radicchio and a few leaves of fresh marjoram or mint

Suggestions

You can replace the cavatelli with trofie.
Like all dishes seasoned with creamy sauces, it is essential that the pasta, once seasoned, is not too dry nor too watery.
Keep a little of the pasta cooking water aside.
If while sautéing the seasoned pasta it seems too dry, add a little cooking water one spoonful at a time.
However, if you see too much liquid on the bottom of the pan, let it evaporate for a few seconds over a high heat, stirring continuously.
If you prefer instead of mascarpone you can use cooking cream, if instead you want to reduce the amount of fat you can use fresh ricotta.
It is recommended to add some grated cheese.

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