Paccheri with Radicchio and Fontina Fondue
A delightful twist on classic pasta, this Paccheri with Radicchio and Fontina Fondue recipe combines creamy, savory cheese with the slight bitterness of radicchio. The dish is perfect for a cozy dinner, bringing together bold flavors that will captivate your taste buds. This comforting, cheesy pasta is not just easy to make but also a treat that everyone will love. Here’s how to prepare it:
Ingredients:
| Ingredient | Quantity |
|---|---|
| Paccheri (large tube pasta) | 360g |
| Fontina cheese (cubed, rind removed) | 300g |
| Whole milk | 250g |
| Radicchio (fresh) | 60g |
| Fresh rosemary (finely chopped) | 1 sprig |
| Oregano (to taste) | to taste |
| Extra virgin olive oil | to taste |
| Fine sea salt | to taste |
| Freshly ground black pepper | to taste |
Instructions:
-
Prepare the Fontina Fondue:
Begin by preparing the cheese fondue. First, remove the rind from the Fontina cheese and cut it into small cubes. Place the cubed cheese into a small saucepan and pour in the milk. Let the cheese sit at room temperature for about 2 hours or until it becomes soft and nearly gelatinous in texture. -
Cook the Cheese Mixture:
After the cheese has rested, set the saucepan over low heat. Using a thermometer, ensure that the milk reaches a temperature between 65°C and 75°C (149°F and 167°F). Stir constantly with a whisk to keep the mixture smooth and homogeneous. Once the cheese has completely melted and the mixture is creamy, add the finely chopped rosemary and a sprinkle of oregano. Season with freshly ground black pepper to taste. -
Cook the Radicchio:
While the fondue is warming, heat a drizzle of olive oil in a pan over medium heat. Add the radicchio and sauté for a few minutes. Once the radicchio is tender, remove the pan from the heat. The goal is to gently wilt the radicchio without overcooking it. -
Combine the Pasta and Sauce:
Bring a large pot of salted water to a boil and cook the paccheri according to the package instructions, usually around 12 minutes or until al dente. Drain the pasta, reserving a small amount of the cooking water. -
Finish the Dish:
Once the fondue is ready, pour it into the pan with the cooked radicchio. Mix well to combine the flavors. Add the cooked paccheri and toss the pasta in the sauce, ensuring each piece is well-coated. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it up. Taste and adjust the seasoning with additional salt and pepper if needed. -
Serve:
Serve the Paccheri with Radicchio and Fontina Fondue immediately while the dish is hot and the sauce is beautifully creamy. Enjoy a delightful balance of flavors with each bite!
Nutritional Information (per serving):
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 520 kcal |
| Fat | 28g |
| Saturated Fat | 14g |
| Cholesterol | 75mg |
| Sodium | 380mg |
| Carbohydrates | 50g |
| Fiber | 3g |
| Sugar | 5g |
| Protein | 20g |
| Vitamin A | 18% of Daily Value |
| Calcium | 30% of Daily Value |
| Iron | 10% of Daily Value |
Tips for Success:
- Fontina Cheese: For the best fondue, use high-quality Fontina cheese. Its creamy texture and strong flavor are key to the richness of the sauce.
- Radicchio: Radicchio adds a lovely bitterness that contrasts well with the creamy cheese. If you prefer a milder flavor, you can substitute it with spinach or arugula.
- Pasta: Paccheri are large, ridged pasta tubes that perfectly hold onto the creamy cheese sauce. If unavailable, you can substitute with rigatoni or another similar pasta shape.
- Consistency: If the fondue is too thick, add a little of the pasta cooking water to achieve the perfect creamy consistency.
This dish is a fantastic combination of creamy cheese, aromatic herbs, and slightly bitter radicchio. It’s ideal for a special dinner, perfect for impressing guests or treating yourself to a delicious meal!
