Linguine With Prosciutto, Radicchio And Caraway Goat Chee

Neither is it a verbal acknowledgement, in owning that which Christ suffered at Jerusalem, which will free any from this charge and guilt. Unless the Lord Christ, that Christ which is God and man in one person, is owned, received, believed in, loved, trusted unto, and obeyed in all things, as He is proposed unto us in the Scripture, and with respect unto all the ends of righteousness, holiness, life, and salvation, for which He is so proposed, He is renounced and forsaken.

John Owen

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Molto03	4	Servings

INGREDIENTS

4	T	Virgin olive oil
1		Radicchio head, halved and
		Thinly sliced -, 3 cups
1/4	lb	Prosciutto di parma, thinly
		sliced
1/2	lb	Linguine
1/4	lb	Caraway seed goat cheese
		preferably Coach Farm brand
		cheese
		Salt, to taste
		Freshly-ground black pepper
		to taste

INSTRUCTIONS

Bring 6 quarts water to a boil and add 2 tablespoons of salt. In a  12-
to 14-inch skillet, heat olive oil until smoking. Toss in  radicchio,
stirring quickly until just wilted (1 minute). Julienne  prosciutto
slices and toss into pan with radicchio. Cook pasta  according to
package instructions and drain in colander over sink.  Pour hot pasta
into pan with radicchio and return to heat. Toss until  well mixed and
pour into heated serving bowl. Shave caraway goat  cheese over pasta
and serve immediately. This recipe yields 4  servings.  Recipe Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK  ~ (Show #
MB-5654 broadcast 03-12-1996) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  09-17-1998
Recipe by: Mario Batali  Converted by MM_Buster v2.0l.

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