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Spaghetti Recipe with Radicchio and Ricotta

  • Spaghetti - 450 Grams
  • Ricotta cheese - 240 Grams
  • Olive oil - 2 items. Spoons
  • Salt and freshly ground pepper - - To taste
  • Cloves of garlic - 3 pieces
  • Parsley - 1/2 cup
  • Bread crumbs - 1/2 cup
  • Radicchio head - 1 Piece

Heat 1 tablespoon oil in mediumFrying pan over medium heat. Add garlic and fry until soft, but not brown, 1 to 2 minutes. Add parsley and breadcrumbs, cook, stirring frequently until biscuits become golden, about 3 minutes. Put in a bowl and set aside. Bring water in a large saucepan to a boil and add salt. Add the spaghetti and cook until ready, according to the instructions on the package. Drain the water, put aside 1 cup of liquid. Return spaghetti back to the pan with 1 glass of water. Add ricotta and a tablespoon of butter. Mix. Add radicchio and half a mixture of breadcrumbs, season with salt and pepper. Mix. Serve immediately, sprinkle with the remaining breadcrumbs.

Servings: 4

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