*  Exported from  MasterCook  *

                Tagliatelle with Prosciutto and Radicchio

Recipe By     : Pasta, Cooking with Style (1994)
Serving Size  : 6    Preparation Time :0:15
Categories    : 4 Star                           Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fettucine -- or tagliatelle
   6 1/2  ounces        prosciutto -- or turkey bacon
   1      tablespoon    canola oil -- butter flavored
   1      tablespoon    virgin olive oil
   6      tablespoons   basil leaves -- shredded
   1      large         radicchio -- head, shredded
                        salt and pepper -- to taste
   3      tablespoons   asiago Cheese -- shavings

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]
                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : mixed salad

NOTES : San Diego, Thunder Bay Press 1994.  Jane Hann (Author, Australian)