Tagliatelle with Prosciutto and Radicchio



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Tagliatelle with Prosciutto and Radicchio

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

PASTA POT - cook pasta until al dente. Drain well. Toss with butter
flavored canola. LARGE SKILLET or WOK - Fry prosciutto or bacon until
crisp; add a little olive oil, as needed, to prevent sticking.

Option #1: Combine the herb(s), radicchio, cheese, pepper and meat in a
serving bowl and toss. Add hot "buttered" pasta and toss. Distribute
servings to heated bowls. Top with cheese.

Option #2: Push meat aside in the wok or skillet and stir fry radicchio
and herbs for about 3 minutes, until just wilted and the "cranberry" color
darkens ("maroon"). Add the pasta to the wok. Toss. Salt and pepper to
taste. Transfer to a heated serving bowl. Top with cheese: some shavings,
some grated.

VARIATIONS: __Any long stranded pasta. __Harlequin pasta: plain, beet and
spinach. __Equal amounts of linguine and angel hair. Note the different
cooking times on package. __Shorten the pasta: break length in two.
__Equal amounts of fresh basil, or lemon basil and fresh tarragon. __Good
quality turkey bacon instead of prosciutto. Cut bacon into squarish
pieces; then fry. [patH at mcRecipe 30 Au 96]

Ingredients:

1 lb fettucine; or tagliatelle
6 1/2 oz prosciutto; or turkey bacon
1 tb canola oil; butter flavored
1 tb virgin olive oil
6 tb basil leaves; shredded
1 lg radicchio; head, shredded
Salt and pepper; to taste
3 tb asiago Cheese; shavings

Serves:

6 Servings 		 
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