Rolled pasta with radicchio, pancetta, and balsamic vinega

4 Servings

Ingredients

Quantity Ingredient
8 ounces Dried Penne or Farfalle
1 tablespoon Salt
3 tablespoons Olive oil
4 Shallots -- chopped
OR -- 6 green onions, whit
On
2 ounces Pancetta (Italian Bacon) --
Diced
1 Head Radicchio (or 1 lb. --
Belgian Endive) slic
Strips to yeild 2 cups
2 tablespoons Unsalted butter -- cut into
Peices
¼ cup Grated Parmesan Cheese
1 tablespoon Balsamic Vinegar
Salt and fresh ground
Pepper
Nly

Directions

**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.] 1. Bring 3 quarts water to a boil in a large pot. Add salt, then the dried pasta.

Cook till "al dente" (8-10 min.).

2. 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 saute' until it wilts.

3. 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 Recipe By :

From: Date: 05/27 File

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