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| General Category : Main Course |
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| Food Group : Meat-Pork, Vegetables, Pasta, Cheese/Other Dairy |
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| Preparation Method : Boil/Simmer |
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Slightly bitter lettuces such as radicchio are tasty cooked, too, and they're enhanced by the flavour of cured meats. This sauce is best with long pasta, but short types such as penne would also be appropriate. For a milder version, make this recipe with escarole instead of radicchio.
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Ingredients
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1 lb (500 g) linguine or spaghetti |
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4 oz (125 g) prosciutto, julienned |
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3 green onions, thinly sliced |
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4 cups (1 L) shredded radicchio |
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1/2 cup (125 mL) whipping cream |
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1/2 cup (125 mL) grated Parmesan cheese |
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Butter, salt and pepper |
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Preparation
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Cook linguine according to package directions until al dente; drain.
Meanwhile, in large skillet, melt 2 tbsp (30 mL) butter over medium-high heat; fry prosciutto and green onions for 1 minute. Stir in radicchio, 1/2 tsp (2 mL) salt, 1/4 tsp (1 mL) pepper and 2/3 cup (150 mL) water; bring to boil. Cover and cook until radicchio is soft, about 8 minutes. Stir in cream; boil for 1 minute. Add pasta and cheese; cook, stirring, until sauce clings to pasta.
Makes 4 servings.
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Nutritional information
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Per serving: about 685 cal, 26 g pro, 24 g total fat (14 g sat. fat), 89 g carb, 5 g fibre, 81 mg chol, 1,261 mg sodium. % RDI: 21% calcium, 24% iron, 18% vit A, 7% vit C, 83% folate.
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Source
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Homemakers Magazine: November 2005
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