Tagliatelle with Prosciutto and Radicchio

6 Servings

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Tagliatelle with Prosciutto and Radicchio Ingredients

1 lb fettucine; or tagliatelle	6 tb basil leaves; shredded
6 1/2 oz prosciutto; or turkey bacon	1 lg radicchio; head, shredded
1 tb canola oil; butter flavored	Salt and pepper; to taste
1 tb virgin olive oil	3 tb asiago Cheese; shavings

Instructions for Tagliatelle with Prosciutto and Radicchio

PASTA POT - cook pasta until al dente. Drain well. Toss with butter flavored canola. LARGE SKILLET or WOK - Fry prosciutto or bacon until crisp; add a little olive oil, as needed, to prevent sticking. Option #1: Combine the herb(s), radicchio, cheese, pepper and meat in a serving bowl and toss. Add hot "buttered" pasta and toss. Distribute servings to heated bowls. Top with cheese. Option #2: Push meat aside in the wok or skillet and stir fry radicchio and herbs for about 3 minutes, until just wilted and the "cranberry" color darkens ("maroon"). Add the pasta to the wok. Toss. Salt and pepper to taste. Transfer to a heated serving bowl. Top with cheese: some shavings, some grated. VARIATIONS: __Any long stranded pasta. __Harlequin pasta: plain, beet and spinach. __Equal amounts of linguine and angel hair. Note the different cooking times on package. __Shorten the pasta: break length in two. __Equal amounts of fresh basil, or lemon basil and fresh tarragon. __Good quality turkey bacon instead of prosciutto. Cut bacon into squarish pieces; then fry. [patH at mcRecipe 30 Au 96] Posted to MC-Recipe Digest V1 #215 Date: Fri, 30 Aug 1996 08:29:00 -0700 (PDT) From: PatH Serving Ideas : mixed salad NOTES : San Diego, Thunder Bay Press 1994. Jane Hann (Author, Australian)

Main Ingredient: PastaCuisine: Uncategorized