Tagliatelle with prosciutto and radicchio

 
                 Tagliatelle with Prosciutto and Radicchio
 
 Recipe By     : Pasta, Cooking with Style (1994)
 Serving Size  : 6    Preparation Time :0:15
 Categories    : 4 Star                           Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         fettucine -- or tagliatelle
    6 1/2  ounces        prosciutto -- or turkey bacon
    1      tablespoon    canola oil -- butter flavored
    1      tablespoon    virgin olive oil
    6      tablespoons   basil leaves -- shredded
    1      large         radicchio -- head, shredded
                         salt and pepper -- to taste
    3      tablespoons   asiago Cheese -- shavings
 
 PASTA POT - cook pasta until al dente. Drain well. Toss with butter flavored
canola.
 LARGE SKILLET or WOK - Fry prosciutto or bacon until crisp; add a little olive
oil, as needed, to prevent sticking.
 
 Option #1:  Combine the herb(s), radicchio, cheese, pepper and meat in a
serving bowl and toss. Add hot "buttered" pasta and toss. Distribute
servings to heated bowls. Top with cheese.
 
 Option #2:  Push meat aside in the wok or skillet and stir fry radicchio and
herbs for about 3 minutes, until just wilted and the "cranberry"
color darkens ("maroon").  Add the pasta to the wok. Toss. Salt and
pepper to taste. Transfer to a heated serving bowl. Top with cheese: some
shavings, some grated.
 
 VARIATIONS:  __Any long stranded pasta.  __Harlequin pasta: plain, beet and
spinach.  __Equal amounts of linguine and angel hair.  Note the different
cooking times on package.  __Shorten the pasta:  break length in two.  __Equal
amounts of fresh basil, or lemon basil and fresh tarragon.  __Good quality
turkey bacon instead of prosciutto. Cut  bacon into squarish pieces; then fry.
 [patH at mcRecipe 30 Au 96]
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 Serving Ideas : mixed salad
 
 NOTES : San Diego, Thunder Bay Press 1994.  Jane Hann (Author, Australian)