PASTA WITH RADICCHIO, BACON AND PECANS
A char under the boiler shows off radicchio's pleasantly bitter flavor to its best advantage. Paired with the sweetness of ricotta and pecans, with salty smoked bacon and sharp pecorino, this is a pasta with big flavor. Use round radicchio di Chioggia, long radicchio di Treviso or curly fingered radicchio Tardivo.
Provided by David Tanis
Categories dinner, weeknight, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the broiler. Put a large pot of water on the stove, bring to a boil, then turn to a simmer so it is ready for cooking pasta.
- As water boils, put 2 cups water in a small saucepan over medium-high heat and bring to a simmer. Add bacon lardons, and blanch for 1 minute, then drain and set aside.
- Cut radicchio into 1-inch wide ribbons and spread out on a parchment-lined baking sheet. (If using Tardivo, just cut off bottom of bunch to free the slender leaves.) Drizzle 3 tablespoons olive oil evenly over radicchio and season generously with salt and pepper.
- Broil radicchio close to the heat source so it chars. Cook for about 5 minutes, until warmed through, but not wilted. Remove and let cool slightly, then chop crosswise into rough 1-inch pieces.
- Salt the pasta water and bring to a hard boil. Add rigatoni and cook until al dente, usually 11 to 15 minutes, depending upon the brand.
- While pasta is cooking, put 2 tablespoons olive oil in a large wide skillet over medium-high heat. Add bacon and cook until crisp and lightly browned, about 2 minutes. Turn off heat and add rosemary and red pepper.
- Drain pasta (reserve 1 cup pasta cooking water) and add to skillet. Add reserved radicchio and ricotta and toss to incorporate.
- Transfer pasta to a warmed deep serving platter or individual bowls. Sprinkle pecans over surface and top with a dusting of pecorino. Serve immediately and pass remaining cheese at table.
Nutrition Facts : @context http, Calories 697, UnsaturatedFat 23 grams, Carbohydrate 65 grams, Fat 37 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 12 grams, Sodium 597 milligrams, Sugar 4 grams, TransFat 0 grams
SAUTEED RADICCHIO, ORANGE, BACON, AND PECAN SALAD
Yield Serves 4 as a first course
Number Of Ingredients 7
Steps:
- Preheat oven to 350° F.
- In a baking pan toast pecans in one layer in middle of oven until golden and fragrant, about 10 minutes. With a sharp knife cut peel and pith from oranges and cut orange sections free from membranes. Discard outer leaves from radicchio and halve lengthwise. Cut radicchio crosswise into 1/8-inch-thick slices.
- Cut bacon into 1/2-inch pieces and in a 12-inch heavy skillet cook over moderate heat, stirring, until just golden. With a slotted spoon transfer bacon to a large bowl. Pour off fat from skillet and in skillet heat oil over moderately high heat until hot but not smoking. Saut radicchio, stirring, until wilted, about 5 minutes. Reduce heat to moderate and stir in vinegar. Cook radicchio, stirring, 1 minute more. Transfer radicchio to bowl and toss with bacon, nuts, and pepper. Season salad with salt.
- Serve salad topped with orange sections.
SAUTEED RADICCHIO WITH HONEY AND BALSAMIC VINEGAR
Serve this simple side of sauteed radicchio with grilled steak, chicken, or Italian sausages.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add vinegar and honey and stir to combine.
Nutrition Facts : Calories 44 g, Fat 1 g, Protein 1 g
RADICCHIO AND ENDIVE SALAD WITH PECAN VINAIGRETTE
Categories Salad Leafy Green Vegetarian Quick & Easy Pecan Spring Endive Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a small bowl whisk together vinegar, sugar, salt, and pepper to taste. Whisk in oil in a slow stream. Coarsely chop pecans and in a small shallow baking pan toast in one layer in middle of oven until fragrant and a shade darker, about 5 minutes. Immediately stir hot pecans into vinaigrette.
- Separate radicchio leaves and tear out some of white veins. Divide leaves decoratively between 2 plates (see photograph, above). Discard any discolored outer leaves from endive and cut two 1-inch sections from head. Arrange each section in center of radicchio leaves. Thinly slice remaining endive, discarding core, and sprinkle over salads. Drizzle vinaigrette over salads.
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