---------- Recipe via Meal-Master (tm) v8.02

     Title: ROLLED PASTA WITH RADICCHIO, PANCETTA, AND BA
Categories: Pasta, Italian
     Yield: 4 servings

     8 oz Dried Penne or Farfalle
     1 tb Salt
     3 tb Olive oil
     4    Shallots, chopped
          -     OR
          -6 green onions, white part
          -  only
     2 oz Pancetta (Italian Bacon),
          -  diced
     1    Head Radicchio (or 1 lb.
          -Belgian Endive) sliced into
          -thin strips to yeild 2 cups
     2 tb Unsalted butter, cut into
          -small pieces
   1/4 c  Grated Parmesan Cheese
     1 tb Balsamic Vinegar
          Salt and fresh ground Pepper

 Garganelli con Radicchio, Pancetta e Aceto Balsamico

 [NOTE: Garganelli is a difficult-to-prepare fresh pasta.
 For instructions consult a pasta cookbook.
 Otherwise, substitute dried penne or farfalle.]

 Bring 3 quarts water to a boil in a large pot.
 Add salt, then the dried pasta.  Cook till "al dente"
 (8-10 min.).

 Meanwhile, in a skillet, heat the olive oil with
 the shallots and pancetta until the shallots have
 softened and pancetta begins to crisp. Add radicchio
 and sauté until it wilts.

 Scrape contents of skillet into a bowl.  Toss to
 combine ingredients, season with salt and pepper to
 taste and serve.

 From Chicago Tibune Magazine, May 2, 1993
 recipes provided by Marta Pulini, chef of Le Madri (New York City)
 posted by Bud Cloyd

-----

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.