• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Rolled Pasta with Radicchio, Pancetta, and Balsamic Vinega

  • Recipe Submitted by on

Category: Italian, Pasta

 Ingredients List

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


**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.

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