| 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
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