---------- 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 peices
     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.]
   
   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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