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.
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.