Paccheri with radicchio and fontina fondue

Name: Paccheri with radicchio and fontina fondue
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Paccheri pasta 12.8 oz; Fontina cheese 2.7 cups; Whole milk 1 cup; Radicchio (already cleaned) 2.1 oz; Rosemary 1 sprig; Oregano dry to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de fr es br

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 4
Cost: Low
Note + 2 hours of soaking fontina in milk

PRESENTATION

Recipe by
Maurizio Vanni

Paccheri with radicchio and fontina fondue is this really amazing fusion of Italian flavors. Honestly, it is from the stunning regions of Valle d’Aosta and Campania. This paccheri recipe? It's all about those big, tube-shaped pasta pieces. They’re perfect for soaking up the creamy goodness of the fontina fondue—seriously good.

Fontina, hailing from the Alps in northern Italy, melts into this super smooth sauce that wraps around every bite. In Valle d’Aosta, people have cherished this cheese for ages. It's like a key player in traditional Italian cuisine. And you know what? Adding the slightly bitter radicchio gives it a wonderful balance. Really really nice crunch contrasting with all that cheesy richness. Sometimes folks mix in cheeses like Asiago or Taleggio. And or, you can sprinkle some Parmigiano for that extra nutty touch. Which is great.

This dish is pretty much perfect for those chilly winter days. Imagine enjoying it with friends in a cozy cabin, or gathered around the family table after a long, cold day. The radicchio pasta has this deep purple color—so inviting on your plate—while the velvety cheese sauce keeps everything moist and warm. And look, in Italy, sharing a dish like this is all about savoring good company, taking your time.

It's great for gatherings because it's simple yet feels special. Some families experiment with different cheeses, but the radicchio and cheese combination remains a favorite. I mean, who doesn’t love a hint of bite with their melted cheese? Whether you stick to the classic recipe or try a regional twist, this fontina fondue pasta turns any meal into a little celebration. It's a reminder of how Italian cuisine brings people together, creating moments of joy and warmth with every bite. Really, it’s the best.

How to prepare Paccheri with radicchio and fontina fondue

To prepare the paccheri with radicchio and fontina fondue, start with the fondue: remove the crust from the cheese and cut it into fairly small cubes 1, then transfer it to a saucepan and add the milk 2. Let it rest at room temperature for about 2 hours or until the cheese is soft and almost gelatinous 3.

After soaking time, place the saucepan on low heat: to ensure a good result, use a thermometer to check that the milk reaches a temperature between 149°F and 167°F 4. Stir constantly with a whisk to mix the ingredients evenly 5, then add the chopped rosemary and oregano 6.

Season with pepper 7 and continue to stir over low heat: the fondue should cook for about 10-15 minutes in total, until all the cheese has melted and it has a thick consistency. Meanwhile, cut the radicchio into strips 8 and bring a pot of water to a boil, then salt it. Pour the paccheri into the boiling water 9 and cook for the time indicated on the package.

Meanwhile, heat a drizzle of oil in a pan, add the radicchio 10 and let it wilt for about 5 minutes 11, then turn off the heat. When the fondue is ready, pour it still hot into the pan with the radicchio 12.

Mix well to combine the radicchio with the fondue 13, then drain the paccheri and add them to the pan 14. Stir, adjust the salt and pepper, and immediately serve your paccheri with radicchio and fontina fondue 15!