Rigatoni with Vegetables and Stracchino Fondue

Method

1. In a small saucepan, combine stracchino and cream. Add a pinch of salt, a pinch of nutmeg, and a clove of garlic. Cook slowly, stirring constantly, until the cheese melts.
2. Once melted, remove the garlic clove and stir in grated Parmesan cheese. Keep warm.
3. Finely chop the onion and cut the cooked ham into julienne strips. Trim and slice the asparagus, artichokes, and radicchio.
4. In a large pan, heat extra virgin olive oil. Add the chopped onion and sauté until softened but not browned.
5. Add the ham and cook briefly until it starts to crisp.
6. Add the sliced artichokes and asparagus. Sauté for a few minutes.
7. Deglaze with a splash of red wine vinegar, then add aromatic herbs and a ladle of vegetable broth (or water). Cook until vegetables are tender but still crunchy. Season with salt.
8. Meanwhile, bring a pot of salted water to a boil and cook the rigatoni until al dente.
9. For the fondue, gently reheat it if necessary. Remove from heat, add the egg yolk, and stir vigorously until the yolk is fully incorporated and slightly thickened. Strain the fondue through a fine mesh sieve.
10. Drain the pasta, reserving some cooking water. Add the pasta to the pan with the vegetables and sauté briefly, adding a splash of pasta water if needed.
11. To serve, spread the fondue on the plate as a mirror, place the pasta with vegetables on top, and garnish with extra vegetables. Serve immediately.