GARGANELLI WITH RADISH AND GORGONZOLA CHEESE
For the dough
- 9 ounces of flour
- 3 eggs
- 1 pound of radish
- Half pound of gorgonzola cheese
- A cup of milk
- 40 ounces of parmesan regiano cheese
- 1 onion
- 5 tablespoons extra virgin olive oil
- half cup of white wine
Preparing the dough
Place on a pastry board the flour, add a pinch of salt and eggs.
Work the eggs with a fork to break them up, then turning clockwise, collect the flour and incorporate the eggs.
When flour has almost completely absorbed the eggs, begin to knead with your hands and work for at least 10 minutes. The dough should be compact and smooth. Cover with plastic wrap and let the dough rest for at least half an hour.
Meanwhile, prepare the sauce.
Put the oil in a large pan to heat up and when it is hot, add the chopped onions and cook them Then add the chopped radicchio and saut? for 5 minutes. Add the wine (at room temperature), and put the lid to evaporate.
Bake for 10 minutes.
After the dough has rested for a half an hour, roll it out into thin sheets and cut into squares of about 4 cm. You can use the gadget to make garganelli.
In the meantime, boil water and cook the pasta.
When the pasta is ? al dente?, add it to the pan with the radicchio. Now you can add the gorgonzola cheese and milk.
Stir the dish and blend in the Parmesan cheese.