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All lettuces and salad "greens" are not created equal. Each has its own flavor, texture, nutrients and color. Many cannot withstand the rigors of heat. With its assertive flavor and sturdy texture, red radicchio has long been a favorite with Italian chefs for cooking. The bitter flavors in radicchio are mellowed by quick, direct-heat cooking methods. Radicchio can be cooked in minutes, making it easy to create quick, savory dishes. It's a natural for sauting, roasting, baking, broiling or grilling.
Pasta with Sauted Radicchio and Bacon
8 to 10 strips lean bacon, cut into 1-inch pieces
2 tablespoons extra virgin olive oil
1 large head Royal Rose radicchio, coarsely chopped
3 cloves garlic, finely chopped
12 ounces dried pasta, such as penne or fusilli
1/2 cup Italian parsley leaves
Salt and pepper to taste
In a large skillet on medium heat, cook the bacon until crisp. Drain on paper towels, reserving 1 tablespoon of drippings in the skillet. Add the olive oil. On medium heat, saut the chopped radicchio in the olive oil together with the garlic until thoroughly cooked.
Meanwhile, boil 5 quarts of salted water and cook the pasta according to package directions. Drain and toss the pasta in the pan with the radicchio, adding the bacon, Italian parsley, salt and pepper.
Makes 4 servings.
Recipe from: Family Features
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