Title: Rolled Pasta with Radicchio, Pancetta & Balsamic Vinegar
Categories: Pasta Ethnic
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 st
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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