Ingredients for 4 people
40 gr Butter
160 gr Fontina cheese
80 gr Prawns
100 gr Radicchio (Italian chicory)
400 gr Rigatoni
Dry white wine
Salt and Pepper
Shell the prawns. Wash the radicchio and cut the leaves into strips length-wise.
Cook the rigatoni in boiling water for a few minutes, in the meantime melt half the butter in a non-stick frying pan; take the prawns, thyme, oil, wine and garlic and cook in the pan for a few minutes.
Add the radicchio and stir-fry for a few minutes over a high heat, season with salt and pepper.
Drain the rigatoni and garnish with butter; first place a layer of pasta in the bottom of a buttered oven dish, then follow with some of the radicchio/prawn sauce and some sliced Fontina.
Repeat the layers, top with Grana cheese and a few knobs of butter and place in the oven.
N.B: pre-cooked pasta should be boiled for just a few minutes; fresh pasta must be placed directly in the oven.