2 heads Treviso
radicchio
1 medium
yellow onion
1/4 lb
pancetta or slab bacon
3 tbsp
extra-virgin olive oil
Salt and
freshly ground pepper
1 lb
pappardelle (or any wide flat noodle)
enough salted
water in which to boil pasta
freshly grated
parmigiano-reggiano
Core, then julienne, 2 heads radicchio. Peel, then chop
onion. Julienne pancetta or bacon. Heat oil in large skillet over medium heat:
add pancetta and brown, stirring occasionally, for 5–10 minutes. Reduce heat
to medium-low and add onion. Season with salt and pepper and cook, stirring
occasionally, until onion is golden, about 30 minutes.
Meanwhile, cook pappardelle in large pot of salted water
until al dente, about 8 minutes. Drain pasta, reserving 1/2 cup cooking water.
Add radicchio to onion and pancetta mixture, and cook, stirring, until
radicchio is wilted, about 3 minutes. Add pasta and reserved cooking water,
mix well, season with salt and pepper, and serve topped with freshly grated
parmigiano-reggiano.
Click "next" to see more radicchio recipes...
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