Rolled pasta with radicchio, pancetta, and ba

 
               ROLLED PASTA WITH RADICCHIO, PANCETTA, AND BA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Dried Penne or Farfalle
    3       tb           Olive oil
                         -
                         -  only
                         -  diced
                         -Belgian Endive) sliced into
    2       tb           Unsalted butter, cut into
      1/4   c            Grated Parmesan Cheese
                         Salt and fresh ground Pepper
    1       tb           Salt
    4                    Shallots, chopped
                         hite part -- ¥
    2       oz           Pancetta (Italian Bacon),
    1                    Head Radicchio (or 1 lb.
                         -thin strips to yeild 2 cups
                         -small peices
    1       tb           Balsamic Vinegar
 
   **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
  
 
 
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