Ingredients for 4:
- 320 grams of whole butterflies
- 1 head of red radicchio
- 1/2 leek
- 1 clove of garlic
- extra virgin olive oil, salt and black pepper
Wash the radicchio and leek, cut them very thin and put them in a non-stick pan with the garlic clove, a pinch of salt and 3 tablespoons of extra virgin olive oil. Cook over high heat, stirring often.
When the vegetables are cooked (it takes about 15 minutes), put half of them in a tall-edged container and blend them with a hand-held blender.
Bring a pot of salted water to a boil and cook the pasta, draining it al dente.
Mix the pasta with the cream of leek and radicchio pureed, placing the other half of the vegetables directly on the plate above the 'farfalle', with flakes of Parmesan cheese.
Serve hot with black pepper.