Preparation time: 20 minutes
Recipe for: 4 persons
350 g farfalle pasta • 1 head of radicchio, shredded • 120 g fresh Caprino goat's cheese • 1 onion, chopped •
5 tablespoons • extra virgin olive oil • 2 tablespoons milk • salt • ground white pepper
Fry the onion in 3 tablespoons of the oil; when softened, add the radicchio and season with salt and pepper. Brown for a few minutes. Let any liquid evaporate, add the cheese and milk, then stir well.
Meanwhile, cook the pasta in salted boiling water until "al dente"; as soon as it is ready, drain and tip into the sauce, finishing with the remaining oil. Serve hot.