Yield: 6 Servings
|1 pounds||fettucine; or tagliatelle|
|6½ ounce||prosciutto; or turkey bacon|
|1 tablespoon||canola oil; butter flavored|
|1 tablespoon||virgin olive oil|
|6 tablespoons||basil leaves; shredded|
|1 large||radicchio; head, shredded|
|Salt and pepper; to taste|
|3 tablespoons||asiago Cheese; shavings|
PASTA POT - cook pasta until al dente. Drain well. Toss with butter flavored canola. 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. [patH at mcRecipe 30 Au 96] Posted to MC-Recipe Digest V1 #215 Date: Fri, 30 Aug 1996 08:29:00 -0700 (PDT) From: PatH <phannema@...>
Serving Ideas : mixed salad
NOTES : San Diego, Thunder Bay Press 1994. Jane Hann (Author, Australian)