Procedure:

Cut the radicchio into thin strips. In a pan put 3 tablespoons of extra-virgin olive oil, a whole garlic clove and radicchio and bench cubes together, half-cooked add the white wine and let it evaporate. Meanwhile, put on a pot with salted water; throw the pasta when water boils.

Once the mixture is almost ready, remove the garlic and add the cooking cream, salt and black pepper. Blend the mixture until it becomes a thick cream and topped the dough.

Seasoned with grated grana padano cheese.