Casarecce delle feste

Bring a large pot of salted water to a boil. Meanwhile, clean the radicchio: remove the end, slice it, and wash it under running water.

In a large frying pan, brown the garlic clove with a drizzle of extra virgin olive oil, add the radicchio and cook until wilted with a ladleful of water, salt, and pepper.

When cooked, remove the garlic and add the coarsely chopped walnuts to toast them lightly.

Remove the rind from the gorgonzola and cut it into small pieces. Pour the milk and gorgonzola pieces into a small saucepan and melt over low heat.

Cook the pasta until al dente, drain it, mix it with the radicchio, and finally add the gorgonzola cream.

Add a little cooking water to the pasta if the sauce is too dry, sauté for a couple of minutes and serve, garnishing each plate with half a walnut kernel.