Recipe - Rolled Pasta With Radicchio Pancetta And Balsamic Vinega

8 ounce Dried Penne or Farfalle
1 tablespoon Salt
3 tablespoon Olive oil
4 Shallots chopped
OR 6 green onions, whit
On
2 ounce Pancetta (Italian Bacon)
Diced
1 Head Radicchio (or 1 lb.
Belgian Endive) slic
Strips to yeild 2 cups
2 tablespoon Unsalted butter cut into
Peices
One fourth cup Grated Parmesan Cheese
1 tablespoon Balsamic Vinegar
Salt and fresh ground
Pepper
Nly

**Garganelli con Radicchio, Pancetta e Aceto Balsamico** [NOTE: Garganelli

is a difficulttoprepare 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" (810 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