Rolled Pasta With Radicchio, Pancetta, And Balsamic Vinegar
Ingredients
8 penne
8 gr salt
45 ml olive oil
4 shallots
6 green onions
2 pancetta
1 head radicchio
18 gr butter
20 gr parmesan cheese
16 ml balsamic vinegar
2,800 ml water to a in a po salt
Instructions
season with salt and pepper to taste and serve. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City) posted by Bud Cloyd