| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Italian5 | 4 | servings |
INGREDIENTS
| 1 | Recipe basic fresh egg pasta dough; see * note | |
| 2 | tb | Salt |
| 1 | lb | Sweet fennel sausage; removed from casing |
| And broken into pea-size pieces | ||
| 1/2 | md | Red onion; thinly sliced |
| 1 | c | Dry white wine |
| 4 | oz | Sweet butter |
| 2 | Radicchio heads; core removed, | |
| Cut into 1/2" ribbons | ||
| 4 | oz | Asiago cheese; grated |
| (very young cheese if possible) | ||
| 8 | dr | Balsamic vinegar |
INSTRUCTIONS
* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch skillet heat the crumbled sausage over medium heat to render the fat. Cook the meat 8 to 10 minutes. Drain fat from pan and return to heat. Add onion and sauté with sausage for 1 minute. Add the white wine and butter. Bring to boil. Remove from heat and let stand. Roll out the Basic Fresh Egg Pasta dough, cut into ribbons on largest setting (about 3/8-inch). Drop pasta into boiling water and cook 1 to 2 minutes until al dente. Drain in colander over sink. Pour hot pasta into pan with sausage mixture. Add radicchio and cook over medium heat 1 minute, just to wilt the radicchio. Do not overcook the radicchio or it will darken in color. Add grated cheese, stir to mix and divide evenly onto 4 warm dinner plates. Put 2 drops of balsamic vinegar on each serving. Serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5601) Per serving: 150 Calories (kcal); 8g Total Fat; (64% calories from fat); 7g Protein; 3g Carbohydrate; 25mg Cholesterol; 3547mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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