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Method

Cut the radicchio into julienne strips, blanch a part of it and leave the other part uncooked. Sauté the leek and the speck in a pan with foaming butter. Fork together the cooked radicchio, the milk and the goat’s milk cheese. Make a creamy sauce. Cook the pasta in plenty of boiling, salted water. Drain quickly, retaining a little of the cooking water. Sauté the pasta in a pan with the sauce. Serve hot and sprinkle with fresh, chopped herbs to taste.

Ingredients for 4 people
400 gr Paguri
400 gr variegated radicchio
200 gr speck
60 gr butter
60 gr leek
salt
pepper
100 gr goat’s milk cheese
1/2 dl goat’s milk
herbs to taste

Pasta Zara Magie

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Average nutritional values for 100gr pasta
Energy 355 Kcal - 1505 Kj Fats 1,2 g
Proteins 12,5 g Saturated, mono unsaturated, poly unsaturated fats 0,4 g
Carbohydrates 72,0 g Sugars 2,8 g
Alimentary fibres 3,0 g Sodium 0,002 g