Yield: 4 servings
|1 \N||Recipe basic fresh egg pasta dough; see * note|
|1 pounds||Sweet fennel sausage; removed from casing|
|\N \N||And broken into pea-size pieces|
|½ medium||Red onion; thinly sliced|
|1 cup||Dry white wine|
|4 ounces||Sweet butter|
|2 \N||Radicchio heads; core removed,|
|\N \N||Cut into 1/2\" ribbons|
|4 ounces||Asiago cheese; grated|
|\N \N||(very young cheese if possible)|
|8 drops||Balsamic vinegar|
* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection.
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12- to 14-inch skillet heat the crumbled sausage over medium heat to render the fat. Cook the meat 8 to 10 minutes. Drain fat from pan and return to heat. Add onion and sauté with sausage for 1 minute. Add the white wine and butter. Bring to boil. Remove from heat and let stand.
Roll out the Basic Fresh Egg Pasta dough, cut into ribbons on largest setting (about ⅜-inch). Drop pasta into boiling water and cook 1 to 2 minutes until al dente. Drain in colander over sink.
Pour hot pasta into pan with sausage mixture. Add radicchio and cook over medium heat 1 minute, just to wilt the radicchio. Do not overcook the radicchio or it will darken in color. Add grated cheese, stir to mix and divide evenly onto 4 warm dinner plates. Put 2 drops of balsamic vinegar on each serving. Serve immediately.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5601)
Per serving: 150 Calories (kcal); 8g Total Fat; (64% calories from fat); 7g Protein; 3g Carbohydrate; 25mg Cholesterol; 3547mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.