My recipies: Fusilli with radicchio salad

After having seen fashion icons, such as Blair and Serena, tempted, and even seduced by colorful and tasty Ladurée macarons, I am sure that the message they sent has become very clear to the multitude of Gossip Girl fans, who are eternally on a diet: if it's worth it...make an exception!

Apart from macarons, whose simple mention makes my mouth water, there are a few other culinary delights, for which I willingly break my dietary rules. Besides those I prefer eating while seated in a nice restaurant, there are a few that I have never found as tasty as those I personally cook or bake.

Well, the time has come to share some with you...

FUSILLI WITH RADICCHIO SALAD                          Preparation: 30'


INGREDIENTS
- 90 gr. (3,2 oz.) fusilli or any other short pasta per person
- 1 lt. (4,3 cups) meat broth
- 3 onion slices
- 1/2 glass of dry white wine
- 1 head of radicchio salad, cut in slices
- 2 spoonfuls of extra virgin olive oil
- butter
- grated parmesan cheese

AND NOW...3...2...1...ACTION! 

1. Cut the red part of the radicchio in slices.
2. Heat the meat broth or, if you don't have it ready, put 2 broth-cubes in 1 lt. (4,3 cups) of water, and bring it to a boil.
3. Meanwhile chop 3 onion slices and cut them into small pieces.
4. In a large sauté pan, heat 2 spoonfuls of extra-virgin olive oil.
5. Place the onion in the pan, and stir for a minute, or until it browns.
6. Add the fusilli, and go on stirring. 
7. Pour the whole glass of white wine in the pan, and let only half of it evaporate.
8. Pour a little broth at a time, and wait until it is almost completely absorbed before adding more.
9. Continue adding it little by little, until the pasta is almost cooked "al dente". 
10. Just before adding the last ladle, pour the radicchio slices in the pan, and stir until the broth is consumed and the salad is well amalgamated to the pasta.
11. Turn the fire off, add a nut of butter and some grated parmesan cheese on top, and leave the pan covered for 2 minutes.
12. Stir energetically in order to obtain a homogeneous mix of all the ingredients, and serve hot.

If you are not a pasta fan, use rice instead, and your "risotto" will be surely up to the fusilli's level!