RADICCHIO PASTA
Substantial, nutty noodles meet their match in a spirited Sicilian-style sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente.
- While pasta is cooking, heat oil in a large, straight-sided skillet over medium-high heat. Add garlic, anchovies, and raisins, and cook until fragrant, about 2 minutes. Stir in pine nuts.
- Drain pasta, reserving 1/2 cup pasta water. Add pasta to the pan, and stir to combine. Moisten with pasta water as necessary. Stir in half the pecorino, and season with salt and pepper to taste.
- Divide pasta between 4 plates, and top each with a dollop of ricotta, a handful of radicchio, and a sprinkling of the remaining pecorino.
Nutrition Facts : Calories 608 g, Cholesterol 24 g, Fat 25 g, Fiber 4 g, Protein 19 g
PASTA WITH RADICCHIO SAUCE
Provided by Elaine Louie
Categories dinner, pastas, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Remove core and outer leaves of radicchio, and chop fine.
- In saucepan, heat 3 tablespoons butter, and saute radicchio unitl wilted. Add 2 ounces water and simmer for 2 minutes. Taste radicchio. If radicchio is no longer bitter, let it simmer until soft and water has evaporated. If it remains bitter, pour off excess water, add another 1/4 cup of water and simmer until it is soft and water evaporates. The double simmering should remove any bitterness.
- Reduce heat under radicchio to very low, add cream and cook until sauce is thick and reduced, about 10 to 20 minutes.
- While sauce is cooking, prepare the penne, linguini or other pasta. When ready, drain it and mix with sauce. Add Parmesan and 2 tablespoons butter. Season with salt and pepper to taste.
Nutrition Facts : @context http, Calories 689, UnsaturatedFat 14 grams, Carbohydrate 62 grams, Fat 43 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 26 grams, Sodium 551 milligrams, Sugar 5 grams, TransFat 0 grams
PASTA WITH GORGONZOLA SAUCE AND RADICCHIO
This rich and flavorful sauce is the perfect match for bitter radicchio. It is incredibly easy to make and goes well with any type of (preferably fresh) pasta. My favorite pasta to have this with is gnocchi. The light and fluffy potato pasta goes well with the rich sauce. Garnish with Parmesan cheese and parsley.
Provided by MelanieW
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
- Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
- Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.
Nutrition Facts : Calories 706.3 calories, Carbohydrate 23.7 g, Cholesterol 203.6 mg, Fat 60.4 g, Fiber 1.3 g, Protein 17.1 g, SaturatedFat 35.9 g, Sodium 723.7 mg, Sugar 0.3 g
PASTA AL RADICCHIO
This is a simple, but delicious pasta dish the chef of a tiny restaurant in Trieste came up with, when I asked for a vegetarian alternative. It's especially nice with rather thick, fresh pasta. I experimented a bit and came up with this version. You can garnish with shaves of parmesan and deep fried, crispy arugula/rocket or parsley leaves.
Provided by Eismeer
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a skillet. Add shallots and garlic and, if using, chopped peperoncino/i and let fry until translucent.
- Add chopped radicchio and honey and let caramellise for about 1 minute.
- Add white wine. Stir.
- Add cream and let cook until thick and creamy.
- Add chopped walnuts to sauce.
- Cook pasta according to package direction (if not homemade).
- Salt and pepper sauce to taste.
- Deep fry chopped arugula or parsley in enough oil until crispy but not burnt. Transfer to kitchen paper to "de-oil".
- Mix pasta and sauce.
- Garnish with shaves of parmesan and deep fried arugula or parsley.
Nutrition Facts : Calories 666.8, Fat 14.8, SaturatedFat 7.1, Cholesterol 32.8, Sodium 248, Carbohydrate 105.2, Fiber 5, Sugar 8.6, Protein 23.4
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