Ciufetti (pasta purses) with taleggio, radicchio and speck
Tidbits... These little Pasta purses topped with crisp speck. radicchio and walnuts on a sauce of flavourful taleggio cheese are so delicious and the preparation time is only a few minutes.
Ingredients
- Ciuffetti - 400 g
- Taleggio Cheese - 100 g
- Radicchio Lettuce - 50 g
- Speck - 50 g
Instructions
- Cut speck into narrow slivers and chop radicchio into small pieces. Saute in olive oil until lightly crisp. Stir in chopped walnuts and set aside.
- Melt cubed taleggio in 1/4 cup milk over low heat stirring constantly. Set aside.
- Cook ciuffetti in abundant lightly salted water al dente according to directions.
- Drain and coat lightly with olive oil. Place ciuffetti on a bed of taleggio cream, then sprinkle speck, radicchio and walnuts overtop.
