When I was a nerd physics student, game theory was something very cool that was going to make us losers condemned to poverty (aka a career in research) appealing to banks and companies. Now that I have a career in research, the game theory is how to explain to others my excitement when planning a meal combining random things in the fridge. It’s totally a game! And the reward is the smile of my flat mate S when he tries the stuff I cook. So yesterday we went to our usual Saturday bar to eat and it was fully booked. Hold on. This deserves a detour. Fully booked a bar? On a Saturday for lunch? We became a country of planners. Who wants to wake up on a Saturday and invest time in thinking where to eat? Spontaneity has died!
Anyway, bar, fully booked. So we got home quite late and famished. Luckily on my way to home I had been playing my fav game, so I knew that I was going to combine the frozen radicchio that I brought from Italy, the Gorgonzola cheese, the cream my mum left in the fridge and that was going to expire in few weeks, and the hazelnuts (close enough to the walnuts of the original recipe, and way more photogenic) to serve this amazing pasta with radicchio, Gorgonzola and walnuts
PASTA RADICCHIO, GORGONZOLA AND HAZELNUTS
1 plant of radicchio
200 gr Gorgonzola
150 gr heavy cream
400 gr pasta (mezze zita)
A handful of hazelnuts
Chop the shallot, fry in a pan with a spoon of oil EVO, then add the radicchio finely chopped. Cook for 5 minutes. Meanwhile, boil the water and cook the pasta al dente. Cut the cheese in small cubes, add to the cream and cook until liquid. Mix everything and serve with crushed hazelnuts. Enjoy!