| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Australian |
Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
fettucine; or tagliatelle |
| 6 1/2 |
oz |
prosciutto; or turkey bacon |
| 1 |
tb |
canola oil; butter flavored |
| 1 |
tb |
virgin olive oil |
| 6 |
tb |
basil leaves; shredded |
| 1 |
lg |
radicchio; head, shredded |
|
|
Salt and pepper; to taste |
| 3 |
tb |
asiago Cheese; shavings |
INSTRUCTIONS
PASTA POT - cook pasta until al dente. Drain well. Toss with butter
flavored canola. LARGE SKILLET or WOK - Fry prosciutto or bacon until
crisp; add a little olive oil, as needed, to prevent sticking.
Option #1: Combine the herb(s), radicchio, cheese, pepper and meat in a
serving bowl and toss. Add hot "buttered" pasta and toss. Distribute
servings to heated bowls. Top with cheese.
Option #2: Push meat aside in the wok or skillet and stir fry radicchio
and herbs for about 3 minutes, until just wilted and the "cranberry" color
darkens ("maroon"). Add the pasta to the wok. Toss. Salt and pepper to
taste. Transfer to a heated serving bowl. Top with cheese: some shavings,
some grated.
VARIATIONS: __Any long stranded pasta. __Harlequin pasta: plain, beet and
spinach. __Equal amounts of linguine and angel hair. Note the different
cooking times on package. __Shorten the pasta: break length in two.
__Equal amounts of fresh basil, or lemon basil and fresh tarragon. __Good
quality turkey bacon instead of prosciutto. Cut bacon into squarish
pieces; then fry. [patH at mcRecipe 30 Au 96]
Posted to MC-Recipe Digest V1 #215
Date: Fri, 30 Aug 1996 08:29:00 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
Serving Ideas : mixed salad
NOTES : San Diego, Thunder Bay Press 1994. Jane Hann (Author, Australian)
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