Paccheri with Radicchio and Gratin BluIngredients (for 4 people):
300/400g of short pasta such as paccheri, fusilli or similar, 400g of
"GRATIN BLU" Caseificio Pier Luigi Rosso, 250cc of fresh milk, 200cc of fresh cream, salt as required.
Preparation:
Boil the water with salt in a saucepan and cook the pasta. Meanwhile warm the cheese cut into pieces and the milk and cream in a separate pan and leave it to melt almost completely. Drain the pasta and place in a serving dish, then pour over the prepared cream. This dish is also tasty with some red Treviso radicchio (previously washed and cut into pieces) cooked with a little Lirin butter in a frying pan. Then mix the pasta with the radicchio and add the cream of Gratin Bleu.