Gorgonzola is often paired with bitter radicchio, creating a beautiful flavor contrast. I like to use Treviso, but you can use any type of radicchio you wish, or even substitute escarole, dandelion greens, or chicory.
SERVES 6
4 TBSP [56 G] UNSALTED BUTTER
2 SPRIGS ROSEMARY
1/2 MEDIUM HEAD RADICCHIO, CUT INTO BITE-SIZE PIECES
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
1 RECIPE TRIANGOLI (PAGE 136) FILLED WITH RIPIENO DI FORMAGGIO (PAGE 139)
1/2 CUP [50 G] FINELY GRATED PARMIGIANO-REGGIANO
In a large sauté pan or skillet over medium-high heat, melt the butter until frothy and golden. Add the rosemary and cook until fragrant, about 15 seconds. Add the radicchio and season with salt and pepper. Cook, tossing and stirring, until the leaves are wilted, about 2 minutes. Set the sauce aside.
Bring a large pot of water to a rolling boil over high heat. Season the water with salt (see page 25). When the salt dissolves, add the triangoli and cook until tender, 21/2 to 3 minutes.
Meanwhile, return the sauce to medium heat. Using a spider, transfer the pasta to the sauce and swirl to coat. Add some pasta cooking water, as needed, to loosen the sauce. Serve immediately with the Parmigiano-Reggiano sprinkled on top.
