VERONA AND WALNUTS TRICOLOR

INGREDIENTS

350 g tricolor fusilli pasta (or other format), 500 g heart chicory (or other radicchio as long as it's red), n. 8 walnuts, garlic, parsley, 4 spoons of extra virgin olive oil, salt.

PROCEDURE

Wash the chicory leaves, dry them and cut them into fine strips. Pour the oil into the pan and cook, over high heat, the chicory with the salt and chilli pepper. Cook the pasta for the time indicated on the package, drain it and season with the chicory sauce. Chop the nuts with the garlic and parsley, pour over the pasta and serve.

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VERONA AND WALNUTS TRICOLOR

INGREDIENTS

PROCEDURE

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