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Garganelli Pasta With Grana Padano Cream, Prosciutto Di Parma, And Radicchio
- Grana Padano 135 g, grated, plus extra for grating at the end
- Chicken stock 375 ml, boiling
- Extra-virgin olive oil 30 ml, plus extra for drizzling
- White truffle oil 30 ml (optional)
- Butter 60 g, unsalted
- Yellow onion 40 g, finely diced
- Garlic 2 cloves, sliced
- Radicchio 300 g leaves, julienned
- Prosciutto di Parma 171 g, thinly sliced
- Thyme 5 g leaves, fresh
- Black pepper To taste, freshly ground
- Garganelli 455 g
- Salt To taste
Directions:View on Fine Dining Lovers
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