*  Exported from  MasterCook  *

                Tagliatelle With Prosciutto And Radicchio

Recipe By     : Pasta, Cooking with Style by Jane Hann, 1994
Serving Size  : 6    Preparation Time :0:15
Categories    : 4 Star                           Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Fettucine or tagliatelle
   6 1/2  oz            Prosciutto or turkey bacon
   1      tb            Butter flavored canola oil
   1      tb            Virgin olive oil
   6      tb            Basil leaves -- shredded
   1      lg            Radicchio -- shredded
                        Salt and pepper -- to taste
   3      tb            Asiago Cheese -- shavings

Pasta:

Cook pasta until al dente. Drain well. Toss with butter flavored
canola.

In a 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.

Posted by: patH Aug 30, 1996


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