In my house, no one is a huge fan of bitter radicchio in their salad. Cooking it not only decreases its bitterness, but also creates a rich and wonderful pasta sauce in this dish along with pancetta and cream. It’s great way to use this special autumn CSA box treat.
This recipe was adapted from Giuliano Hazan’s Thirty Minute Pasta via giulianohazan.com. I modified the proportions of many ingredients, incorporated whole wheat pasta, and used leeks instead of sweet onions. Yummy.
Yield: Serves 2 to 3
- 2 leeks, sliced into half moons, soaked and drained
- 1 T unsalted butter
- 4 ounces pancetta, cubed
- 1/2 pound radicchio, finely shredded
- coarse salt
- freshly ground black pepper
- 3-4 sprigs flat leaf Italian parsley, chopped (about 2 T)
- 1/2 pound whole wheat penne or fusilli
- 6 T heavy cream
- 1/4 cup grated freshly grated Parmigiano-Reggiano
- Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
- Put the butter in a 12” skillet and place over medium high heat. When the butter begins to melt, add the clean leeks and sauté until softened, about 5 minutes.
- While the leeks are sautéing, remove any bruised leaves from the radicchio, cut it in half lengthwise and cut off the bottom of the root. Finely shred the radicchio. (I used a food processor.)
- When the leeks are soft, add the pancetta and cook until it loses its raw color 1-2 minutes.
- Add the radicchio and season with salt and pepper. Add about 1/4 cup water, lower the heat to medium, and cover the pan.
- Cook until the radicchio is very tender, about 20 minutes. Check it periodically and add more water if the liquid evaporates before the radicchio is tender.
- While the radicchio is cooking, finely chop enough parsley to measure about 2 tablespoons.
- After the radicchio has been cooking for at least 15 minutes, generously salt the boiling pasta water, put in the penne, and stir well. Cook until al dente.
- When the radicchio is tender, uncover the pan, raise the heat and let any remaining moisture evaporate. Add the cream and parsley. Cook until the cream has thickened and reduced by about one-third.
- When the pasta is done, drain well, toss with the sauce and cheese. Top with additional grated Parmigiano-Reggiano and parsley, as desired. Serve at once.
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