Ingredients for 4 servings:

• 1Lb Trottole di Gragnano PGI 
• 0,5 Lb Asiago cheese 
  1 Radicchio variegato di Castelfranco
• 1 Radicchio Rosso di Treviso
• 1 chopped onion
• Pine nuts to taste 
  Fresh chili pepper to taste
• 3 tbs EVO oil
• Salt to taste

Directions: 
Brown the onion in a frying pan with olive oil and chili pepper, add the two varieties of radicchio previously washed, dried and cut into julienne 
strips, wilt everything over low heat for a few minutes, adding some salt 

In another small pan, toast the pine nuts and keep them aside. Meanwhile, 
cook the Trottole in plenty of salted boiling water and drain them al dente 

Add the pasta to the radicchio and mix well, adding hot cooking water 
if needed. With the flame off, add the shredded Asiago and stir until the cheese is melted

Garnish with the toasted pine nuts and serve.