Last week I posted my recipe for Radicchio Salad with Hot Balsamic Vinaigrette.
Nearly the same ingredients in last week’s recipe can be treated differently, and combined with cream and a nutty whole wheat or farro pasta to make a very elegant seasonal dish. Radicchio and cream were meant to be paired with Farro. Use a good imported Italian Farro pasta. A long shape like Fettuccine would be ideal.
For the full recipe, continue reading…
Farro Pasta with Creamy Radicchio-Pancetta Sauce
2 large heads radicchio of contrasting colors
1 thick slice pancetta or guanciale, cut into chunks
1 yellow onion, peeled and thinly sliced
2 tablespoons butter
1-2 garlic cloves, peeled and minced
2 cups cream
Chicken or Beef Broth or Water to moisten if necessary
Salt and freshly ground black pepper to taste
Grated Parmesan at Table
Wash radicchio well, separate leaves and spin to dry well. Set aside
Heat oil in saute pan. Add pancetta or guanciale and saute until fat renders but meat is still chewy. Remove from fat with slotted spoon and reserve. Add onion to fat in pan and cook over low heat until it’s caramelized and very sweet. Add salt to onion and cover the pan inititally to speed up the wilting process. Remove cover and let moisture cook off to darken and deepen onion flavor. Add garlic and saute until aroma blooms. Add butter to pan and let melt. Add cooked pancetta back to pan with radicchio leaves. Cover pan and let radicchio start to wilt. Remove lid and stir to cook and soften the leaves and coat them with butter and pancetta fat. Add cream and bring the sauce to a low simmer. Reduce cream until the sauce coats a spoon. If you need additional liquid add the broth or water ¼ cup at a time until you have the right texture to coat pasta. Add salt and pepper to taste. Serve with grated imported Parmesan at table.