Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

**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

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