| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Molto03 | 4 | servings | |
INGREDIENTS
| 4 | tb | Virgin olive oil |
| 1 | lg | 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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