Title: Rolled pasta with radicchio~ pancetta~ & ba
 Categories: Pasta, Italian
      Yield: 4 Servings
 
      8 oz Dried Penne or Farfalle
      1 tb Salt
      3 tb Olive oil
      4    Shallots, chopped
           -     OR
           -6 green onions, white part
           -  only
      2 oz Pancetta (Italian Bacon),
           -  diced
      1    Head Radicchio (or 1 lb.
           -Belgian Endive) sliced into
           -thin strips to yeild 2 cups
      2 tb Unsalted butter, cut into
           -small peices
    1/4 c  Grated Parmesan Cheese
      1 tb Balsamic Vinegar
           Salt and fresh ground Pepper
 
  **Garganelli con Radicchio, Pancetta e Aceto Balsamico** [NOTE:
  Garganelli is a difficult-to-prepare fresh pasta. For instructions
  consult a pasta cookbook.  Otherwise, substitute dried penne or
  farfalle.]
  
  1.  Bring 3 quarts water to a boil in a large pot. Add salt, then the
  dried pasta.  Cook till "al dente" (8-10 min.).
  
  2.  Meanwhile, in a skillet, heat the olive oil with the shallots and
  pancetta until the shallots have softened and pancetta begins to
  crisp. Add radicchio and saute' until it wilts.
  
  3.  Scrape contents of skillet into a bowl.  Toss to combine
  ingredients, season with salt and pepper to taste and serve. From
  Chicago Tibune Magazine, May 2, 1993
       recipes provided by Marta Pulini, chef of Le Madri (New York
  City)
  
  posted by Bud Cloyd