Fusilli with radicchio and ricotta

Wash the red radicchio and cut Julienne style. In a non-stick pan, sauté with some extra virgin olive oil the garlic clove peeled and sear the radicchio. Add the Ricotta, mix so that it melts uniformly, add a pinch of salt and remove the garlic clove.

Scrub the outer part of the Parmigiano Reggiano rind and dice. Cook the pasta in abundant salted boiling water. After adding the diced rind, the Parmigiano Reggiano will become soft and flexible.

Drain the pasta al dente and pour in a bowl with a dribble of olive oil. Mix with a wooden spoon making sure that it does no stick.

Dress the pasta by blending the radicchio sauce and sprinkle with the chopped walnuts.