Rolled Pasta with Radicchio, Pancetta, and Balsamic Vinegar
Recipe
- Title:
- Rolled Pasta with Radicchio, Pancetta, and Balsamic Vinegar
- Categories:
- Pasta, Italian
- Yield:
- 4 servings
Ingredients
- 8 oz Dried Penne or Farfalle
- 1
- Head Radicchio (or 1 lb.
- 1 tb Salt
- -Belgian Endive) sliced into
- 3 tb Olive oil
- -thin strips to yeild 2 cups
- 4
- Shallots, chopped
- 2 tb Unsalted butter, cut into
- OR
- small peices
- -6 green onions, white part
- 1/4 c Grated Parmesan Cheese
- - only
- 1 tb Balsamic Vinegar
- 2 oz Pancetta (Italian Bacon),
- Salt and fresh ground Pepper
- - diced
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.]
Ingredients
- 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.).
Ingredients
- 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.
Ingredients
- 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)
Directions
- posted by Bud Cloyd
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