- Recipe of the Week - About Us
Menu Bar SiteMap FAQ HOME MAIL INDEX GLOSSARY

green arrow Recipes
Quick & Easy
Pasta
Appetizers
Soups
Main Courses
Salads
Pasta Salads
Risottos
Recipes by Region
Mideast Recipes
green arrow Basics
Ingredients
Utensils
Cheeses
Wine
- Glossary
green arrow FAQ
- Cookbooks
- Tell a friend

Special Sections

arrow Cooking Classes
Cooking classes in the U.S. and Italy.


- Gastronomy Tours
Tour Wine & Olive oil country and other regions.

arrow Links
Links to other sites of related interest.

- Sources
Where to buy special ingredients and utensils.

- Ask the Chef
If you don't find your recipe.


PRIVACY POLICY


<< PREVIOUS - BROWSE RECIPES - NEXT >>

RADICCHIO, PROSCUITTO AND PENNE

RADICCHIO

Pennete con radicchio

Veneto
Preparation - Easy
Serves 4

1 small head of radicchio, about 4-5 cups, washed and cut fine (shredded)
2 oz. of proscuitto crudo, cut in thin strips
4 T extra virgin olive oil
1 medium onion, finely chopped
3 T freshly grated Parmigiano Reggiano
Salt and freshly ground black pepper
1 lb penne rigate

Remove the outer leaves of radicchio, separate the rest of the leaves, wash, drain and cut into small pieces.

Heat the olive oil in a large heavy saucepan and saute onions till transparent. Add the prosciutto cut into thin strips and cook for a few minutes, till onions turn golden.

Add the radicchio and a pinch or two of salt and cook, covered, about five minutes, till cooked through and soft.

Cook the pasta, drain and add to the pan with the radicchio mixture for a minute or two.

Remove from heat. Add the cheese and freshly ground pepper.

Toss well and serve on preheated plates, or into a warm serving bowl.

If too dry, add a tablespoon or two of the pasta cooking liquid till desired consistency is reached.

PRINT  -  EMAIL

<< PREVIOUS - BROWSE RECIPES - NEXT >>

MM

Copyright 2000,2012 e-rcps.com, All Rights Reserved