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, GORGONZOLA AND HAZELNUTS
This forgiving pasta makes for a hearty vegetarian dinner that arrives with salad in tow. The sweet, buttery crunch of hazelnuts and the salty, rich blue cheese balance the bitter crisp of the radicchio. If you don't have hazelnuts, any toasted nut like almonds or walnuts will do. If you're not going meatless, crisp up a little pancetta before you add the radicchio or serve the pasta as a side to accompany roast chicken or pork.
Provided by Colu Henry
Categories dinner, weekday, pastas, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook until al dente, according to package directions. Reserve 1½ cups pasta cooking water, and drain.
- Heat a 12-inch skillet over medium heat. Toast the hazelnuts, stirring frequently so they do not burn, about 4 to 5 minutes. Remove and set aside and wipe out the skillet with a paper towel.
- Heat the olive oil in the 12-inch skillet over medium heat. Add the radicchio and cook until it begins to wilt and browns in spots, about 4 minutes. Season with salt and pepper. Stir in the gorgonzola and 1/2 cup pasta water, and simmer for 1 to 2 minutes more. The water should emulsify the cheese and create a velvety texture.
- Add the pasta to the skillet and toss to combine with the sauce, adding 1/4 cup pasta water or more as needed until it's glossy with sauce, about 1 minute more. Add the hazelnuts and half the parsley and toss again to combine. Top with remaining parsley and season with flaky salt. Pass grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 610, UnsaturatedFat 21 grams, Carbohydrate 66 grams, Fat 30 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 584 milligrams, Sugar 4 grams
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
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
PENNE WITH RADICCHIO AND GOAT CHEESE
I sauté most of the radicchio in this recipe in olive oil with garlic and chile flakes, but I hold some back to add at the end for color and texture. The cooked radicchio sweetens a bit but still has a bitter edge. Just before tossing with the cooked pasta I ladle in some cooking water from the pasta, which you should be careful not to over-salt, add the goat cheese and stir until it has melted. The result is irresistible. It will work just as well with other bitter greens like endive and dandelions, as well as with blanched greens like kale.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Quarter and core radicchio, then cut crosswise into 1/2-inch wide strips. Set aside 2 cups of the cut up radicchio.
- Bring a large pot of water to a boil for the pasta and salt generously (but not too generously as you will add some of this water to the radicchio). Add pasta.
- Meanwhile, heat olive oil over medium heat in a large heavy skillet or wide saucepan and add garlic and red pepper flakes. As soon as it begins to sizzle and smell fragrant add radicchio, except for the 2 cups you set aside, and salt to taste. Stir together until radicchio has wilted, about 5 minutes.
- When pasta is just about ready, using a ladle transfer 1/2 cup of the pasta cooking water to pan with radicchio. Add goat cheese and stir together. Stir in radicchio you set aside. Drain pasta and add to pan with cooked radicchio and goat cheese. Add chives, toss together, and serve at once.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 666 milligrams, Sugar 3 grams
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- Heat oil in a large, heavy, nonreactive skillet over medium. Add garlic; cook, stirring often, until fragrant and golden, about 2 minutes. Discard garlic. Add onion; cook, stirring often with a wooden spoon, until softened, about 4 minutes. Add wine and simmer until almost completely reduced, about 2 minutes. Add pancetta; cook, stirring often, until fat has rendered, about 4 minutes. Add radicchio, red pepper, and sugar; fold with tongs to combine and coat radicchio with the oil, about 2 minutes. Season to taste with salt and pepper.
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