Side Pannel
Rolled Pasta with Radicchio, Pancetta, and Balsamic Vinega
Rolled Pasta with Radicchio, Pancetta, and Balsamic Vinega
- Recipe Submitted by ADMIN on 09/26/2007
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
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.
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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