Orecchiette with Treviso red chicory with PDO Grana Padano PDO 18 months stuffed with L'Ove jam | The glass garden with apple and lavender flavor.

320 gr of orecchiette
(you can make them yourself, on giallozafferano.it you can find the Italian recipe)
3 small tufts of red radicchio di Treviso
150 gr of grated Grana Padano
extra virgin olive oil
salt and pepper
1 jar of L'Ove apple and lavender flavored jam
1 tablespoon of blueberry powder

Bring a large pot of water to the boil.
Wash the radicchio and cut it into pieces of about 5 mm.
In a non-stick pan pour 4 tablespoons of extra virgin olive oil, when hot add the radicchio and cook stirring often for 10 '. Halfway through cooking, salt slightly.

Heat a small non-stick pan (a Ø 10/12 cm is sufficient). When hot, put an 8 cm diameter pasta bowl in the center and place enough Grana inside to cover the base of the pasta bowl in contact with the pot. Leave the cheese to melt until it has a light golden crust. Remove it from the heat and lay it on the edge of a bowl, so that it cools down folded on itself. Repeat the operation for all 4 dishes (keeping 2 tablespoons of Grana aside)

When the water boils cook the orecchiette (keep 1 cup of cooking water aside). Put the radicchio back on the fire and, when ready, drain the orecchiette (if homemade, help yourself with a pass) and pour them into the pot with the radicchio together with a little cooking water and a couple of spoons of Grana Padano. Mix all the ingredients, sprinkle with black pepper and serve accompanied by a parmesan waffle stuffed with apple and lavender jam and a sprinkle of blueberry powder.

Here I proposed L'Ove | The glass garden with apple and lavender flavor that I produce with the vegetables of a small farm in Malamocco (Lido di Venezia, Venice)