Rolled Pasta With Radicchio, And Pancetta

Recipe Ingredients

8 oz	227g	Dried penne or farfalle
1 tablespoon	15ml	Salt
3 tablespoons	45ml	Olive oil
4		Shallots - chopped
		Or - 6 green onions, whit
		On nly
2 oz	56g	Pancetta - (Italian bacon), diced
1		Radicchio - (or 1 lb., belgian endive) slic
1		To yeild 2 cups
2 tablespoons	30ml	Unsalted butter - cut into
		Peices
1/4 cup	36g / 1.3oz	Grated parmesan cheese
1 tablespoon	15ml	Balsamic vinegar
		Salt and fresh ground pepper

Recipe Instructions

**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 minutes).

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 sauteeuntil it wilts.

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) posted by Bud Cloyd

Source:
Mario Batali

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