Creamy Ditalini with Fennel Radicchio and Pecorino
Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 2 medium fennel bulbs—halved lengthwise, cored and finely diced
- 2 teaspoons minced shallot
- 2 heads of radicchio—quartered, cored and thinly sliced
- Salt and freshly ground pepper
- 2 teaspoons minced garlic
- 2 teaspoons chopped thyme leaves
- 1 tablespoon sweet Marsala
- 3/4 cup crème fraîche
- 8 ounces ditalini pasta
- 1 cup freshly grated Pecorino Romano cheese
- 2 tablespoons chopped flat-leaf parsley
Instructions
Creamy Ditalini with Fennel, Radicchio and Pecorino serves 4 original recipe by Food & Wine.
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