10 Mins Cooking Time, 20 Mins Prep. A simple pasta recipe, traditional Italian garganelli with Grana Padano, Prosciutto and Radicchio, inspired by an original recipe by Chef Michael White.
Ingredients (Serves 4)
- Grana Padano 135 g, grated, plus extra for grating at the end
- Chicken stock 375 ml, boiling
- Extra-virgin olive oil 30 ml, plus extra for drizzling
- White truffle oil 30 ml (optional)
- Butter 60 g, unsalted
- Yellow onion 40 g, finely diced
- Garlic 2 cloves, sliced
- Radicchio 300 g leaves, julienned
- Prosciutto di Parma 171 g, thinly sliced
- Thyme 5 g leaves, fresh
- Black pepper To taste, freshly ground
- Garganelli or other Pasta 455 g
- Salt To taste
- Put all but 11 g of the (1 ½) cups of grated cheese in a large, deep, heat resistant bowl.
- Pour 187,5 ml of boiling chicken stock over the cheese and, using an immersion blender, blend on high speed until the cheese begins to melt.
- Or transfer the mixture to the jar of an electric blender and blend on high speed.
- With the blender running, add the 30 ml olive oil and truffle oil (if using) and continue blending until the sauce is smooth and emulsified.
- When blended, pour the sauce into a small pan, cover and keep warm over very low heat.
- In a large skillet, melt the butter over medium-high heat.
- Add the onion and garlic and cook, stirring until the onion is translucent, 1 to 2 minutes.
- Stir in the radicchio, prosciutto, the remaining (1 cup of) boiling chicken stock, and thyme.
- Return to a boil then adjust the heat down to medium-low and simmer until heated through, 2 to 3 minutes.
- Season to taste with salt and pepper.
- Keep warm.
- Bring a large pot of salted water to a boil.
- Stir in the pasta and cook until al dente, about 2 minutes for fresh pasta, then drain.
- For dried pasta, follow the manufacturer’s directions.
- While the pasta is boiling, remove the sauce from the heat.
- Stir in the reserved grated cheese.
- Add the pasta to the sauce and turn to coat evenly.
- Divide the pasta among 4 large plates.
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