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CATEGORY CUISINE TAG YIELD
Dairy Italian Italian, Pasta 4 Servings

INGREDIENTS

8 oz Dried Penne or Farfalle
1 T Salt
3 T 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, Belgian Endive slic
Strips to yeild 2 cups
2 T Unsalted butter, cut into
Peices
1/4 c Grated Parmesan Cheese
1 T Balsamic Vinegar
Salt and fresh ground
Pepper
Nly

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 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.  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  Recipe By     :  From:                      
Date: 05/27  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 459
Calories From Fat: 159
Total Fat: 18.1g
Cholesterol: 20.8mg
Sodium: 1962.3mg
Potassium: 1348.6mg
Carbohydrates: 68.2g
Fiber: <1g
Sugar: <1g
Protein: 12.5g


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