Pasta With Radicchio Recipe - Cooking Index
Pasta With Radicchio Recipe - Cooking Index
| 1 | Treviso radicchio head - (1/2 lb) | |
| 1 tablespoon | 15ml | Olive oil |
| Salt - to taste | ||
| 1/2 lb | 227g / 8oz | Penne pasta |
| 1/2 cup | 73g / 2.6oz | Crumbled Gorgonzola cheese |
| Freshly-ground black pepper - to taste |
Trim the ends from the radicchio. Cut the radicchio in half lengthwise, then in half crosswise. Thinly slice.
Heat the oil in a wok or large skillet over medium-high heat until hot. Add the radicchio and cook until lightly browned and tender, about 5 minutes. Lightly season with salt. Remove the radicchio from the skillet and set aside.
Bring 4 quarts of water to boil in a 5-quart saucepot. Add salt to taste. Add the pasta and cook until al dente, 12 to 14 minutes. Drain the pasta, reserving 1 cup of the cooking water.
Put the pasta in the wok or skillet in which the radicchio was cooked. Add 1/4 cup of the hot pasta water and heat, stirring, then stir in the crumbled cheese. Cook until the cheese forms a creamy sauce coating the pasta, 1 to 2 minutes. Stir in the radicchio. Season to taste with salt and pepper. Add additional pasta water if the pasta seems dry.
This recipe yields 3 to 4 servings.
Each of 4 servings: 161 calories; 235 mg. sodium; 8 mg. cholesterol; 7 grams fat; 3 grams saturated fat; 19 grams carbohydrates; 6 grams protein; 1.50 grams fiber.
Source:
The Los Angeles Times, 02-12-2003
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