Summary

Ingredients

• 1 packet ribbon noodles (tagliatelle)
• 1 head radicchio
• 250 g cream
• 100 g ricotta
• some vegetable broth
• some butter
• salt and pepper
• possibly nutmeg
• some parmesan

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Instructions

1. Cook the pasta in plenty of salted water.
2. Heat the butter in the pan, add the finely chopped radicchio and wait until it turns brown. Then add the ricotta and cream, season with vegetable stock, salt, pepper (possibly nutmeg) and you`re done. I still sprinkle some fresh parmesan on top.
3. I often ate the recipe at the farmers` house during my stay in Italy. It`s easy, quick, and unique because of its bitter taste.