Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Mezzemaniche with Grappa


Wash the salad well, dry and cut into strips.
Slice the onion and fry lightly in a pan with about three tablespoons of oil, add the radicchio (cicory) and cook for a few minutes.
Sprinkle with the Grappa and let it evaporate, then blend with the wine for a couple of minutes and add the cream and provolone, cut into small cubes and continue cooking for 4-5 minutes.
Meanwhile cook pasta "al dente", drain and lower it into the pan containing all the mixture.
Add a few tablespoons of the cooking water and pan-fry for a few minutes. Sauté the pasta, sprinkled with a little freshly ground pepper and a handful of parmesan cheese and serve immediately.

Recommended Grappa:
Sarpa di Poli

Link to recipe:

  • Ingredients:

    320 g mezzemaniche
    500 g red radicchio (red cicory)
    1 onion
    Half glass of white still wine
    Half a cup of young and full-bodied Grappa
    A fifth dl of double cream
    50 g provola
    Parmesan cheese, evo oil, salt and pepper q.s.

  • Author:
    • Ernesto Mantegazza
  • Typology:
    • First courses
  • Preparation time:
    • About 40 minutes
  • Notes: