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
SPAGHETTI WITH RADICCHIO AND RICOTTA
Serve this dish alone or pair with our Sauteed Shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a medium skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add parsley and breadcrumbs; cook, stirring frequently, until breadcrumbs are golden, about 3 minutes. Transfer to a bowl, and set aside.
- Bring a large pot of water to a boil, and add salt. Add pasta, and cook until al dente according to package instructions. Drain, reserving 1 cup cooking liquid. Return pasta and reserved cooking liquid to pot, and add ricotta and remaining tablespoon oil. Toss to coat evenly. Add radicchio and half the breadcrumb mixture; season with salt and pepper. Toss to combine. Serve immediately, sprinkled with remaining breadcrumb mixture.
SPAGHETTI SQUASH WITH PECANS AND DATES
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel and seed 1 spaghetti squash; cut into 1 1/2-inch chunks. Toss with olive oil, salt and pepper. Roast on a preheated baking sheet at 450˚ until tender and browned, about 45 minutes. Brown 1 tablespoon butter in a skillet over medium heat. Remove from the heat and stir in 1/3 cup chopped pitted dates, 1/4 cup chopped pecans, 1/2 teaspoon fresh thyme and a pinch of salt; scatter over the squash.
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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