Ingredients
- 8 penne (dried)
- 6 green onions
- 4 shallots
- 2 pancetta
- 1 head radicchio
- 2,800 ml water to a in a po salt (boil)
- 45 ml olive oil
- 20 gr parmesan cheese (grated)
- 18 gr butter (unsalted)
- 8 gr salt
- 16 ml balsamic vinegar
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
