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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