Recipe for Rolled Pasta with Radicchio, and Pancetta 
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Yield:
4
Ingredients:
Amount Ingredient
8 oz dried penne or farfalle
1 tbl salt
3 tbl olive oil
4 x shallots, chopped
or, 6 green onions, whit
on nly
2 oz pancetta, (Italian bacon), diced
1 head radicchio, (or 1 lb., belgian endive) slic
1 x strips to yeild 2 cups
2 tbl unsalted butter, cut into
peices
1/4 cup grated parmesan cheese
1 tbl balsamic vinegar
Instructions:
Instructions: **Garganelli con Radicchio, Pancetta e Aceto Balsamico** [NOTE: Garganelli is a difficult-to-prepare fresh pasta. For instructions consult a pasta cookbook.

Otherwise, substitute dried penne or farfalle.]

1. Bring 3 quarts water to a boil in a large pot. Add salt, then the dried pasta. Cook till "al dente"

(8-10 minutes).

2. Meanwhile, in a skillet, heat the olive oil with the shallots and pancetta until the shallots have softened and pancetta begins to crisp. Add radicchio and sauteeuntil it wilts.

3. Scrape contents of skillet into a bowl. Toss to combine ingredients, season with salt and pepper to taste and serve.

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