---------- 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 pieces
    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.]
  
  Bring 3 quarts water to a boil in a large pot.
  Add salt, then the dried pasta.  Cook till "al dente"
  (8-10 min.).
  
  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 sauté until it wilts.
  
  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
 
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