Ingredients
• 320 g penne
• 1 medium radicchio
• 140 g smoked beef bresaola (sliced into sticks)
• 50 g walnuts
• 40 ml balsamic vinegar from Modena IGP
• Extra virgin olive oil to taste
• Fine salt to taste
• Crushed walnuts for garnish
Instructions
Prepare the Ingredients:
1. Coarsely chop the walnuts and slice the radicchio.
Sauté the Speck:
2. Heat oil in a pan and sauté the smoked beef bresaola until crispy.
Cook the Radicchio:
3. Add the radicchio to the pan and let it wilt, adjusting the salt.
Deglaze with Balsamic Vinegar:
4. Deglaze with balsamic vinegar from Modena IGP, which is ideal for pan preparations.
Cook the Pasta:
5. Cook the pasta in boiling salted water according to package instructions, then drain it al dente directly into the pan.
Combine and Serve:
6. Toss to coat and add the chopped walnuts.
7. Plate the pasta and garnish with a sprinkle of crushed walnuts.
