Linguine with Radicchio
PREP AND COOK TIME: About 30 minutes
MAKES: 3 or 4 servings
NOTES: Most radicchio sold in the United States is the Chioggia variety, which has a compact, round head. You may also find Treviso, though, with longer, romaine-shaped heads. Either works in this dish.
8 ounces dried linguine
12 ounces radicchio (see notes)
2 tablespoons olive oil
1 red onion (8 oz.), peeled and cut into thin slivers
2 cloves garlic, peeled and minced
1 tablespoon balsamic vinegar
3 tablespoons whipping cream
Grated parmesan cheese
Salt and pepper
Chopped Italian parsley (optional)
1. In a 5- to 6-quart covered pan over high heat, bring about 3 quarts water to a boil. Add linguine, stir to separate, and cook, uncovered, until barely tender to bite, about 9 minutes. Drain, reserving about 1 cup cooking water. Rinse and dry pan.
2. Meanwhile, cut off bases of radicchio heads; rinse and drain leaves. Cut leaves into 1/4-inch-wide strips.
3. Set the pan over medium-high heat. When hot, add olive oil, onion, and garlic. Stir often until onion begins to brown, 4 to 5 minutes. Add radicchio and vinegar; stir until radicchio is limp, 1 to 2 minutes. Add cream, linguine, and enough of the reserved cooking water to moisten as desired. Stir until pasta is hot, 2 to 3 minutes. Add cheese and salt and pepper to taste; mix gently.
4. Transfer linguine to a serving bowl or plates. Sprinkle with parsley. Offer more cheese to add to taste.
Per serving: 342 cal., 29% (99 cal.) from fat; 9.4 g protein; 11 g fat (3.2 g sat.); 51 g carbo (2.8 g fiber); 29 mg sodium; 12 mg chol.
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