Rolled Pasta With Radicchio, Pancetta, And Ba

---------- Recipe via Meal-Master (tm) v8.02

Title: ROLLED PASTA WITH RADICCHIO, PANCETTA, AND BA
Categories: Pasta, Italian
Yield: 4 servings

8 oz Dried Penne or Farfalle
1 tb Salt
3 tb Olive oil
4 Shallots, chopped
- OR
-6 green onions, white part
- only
2 oz Pancetta (Italian Bacon),
- diced
1 Head Radicchio (or 1 lb.
-Belgian Endive) sliced into
-thin strips to yeild 2 cups
2 tb Unsalted butter, cut into
-small peices
1/4 c Grated Parmesan Cheese
1 tb Balsamic Vinegar
Salt and fresh ground Pepper

**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

-----