Farfalle With Radicchio Recipes

FARFALLE CASSEROLE WITH RADICCHIO AND MUSHROOMS

Steps:

• Slice the head of radicchio in half lengthwise, remove the core, then coarsely shred the radicchio. Clean mushrooms using a damp cloth and slice the mushrooms.
• Heat two tablespoons of the oil in a heavy skillet. Add the onion and saute until it is tender. Stir in the garlic. Add the sliced mushrooms and cook over medium-low heat until they wilt. You want as much of the mushroom juice as possible in the pan. Stir in the stock, radicchio and rosemary. Cover the pan and cook until the radicchio wilts. Season to taste with salt and pepper and set aside.
• Bring a large pot of salted water to a boil for the farfalle. Cook the farfalle until just tender, about 8 minutes. Drain well and season to taste with salt and pepper.
• Preheat oven to 350 degrees.
• Use the remaining tablespoon of oil to grease a six-quart baking dish, like a lasagna pan. Dust with about half the bread crumbs.
• Spread one-third of the farfalle in the baking dish. Sprinkle with half the remaining bread crumbs and spread with half the mushroom and radicchio mixture. Make another layer of farfalle, bread crumbs and vegetables, then top with another layer of farfalle. Spoon any liquid from the skillet over the farfalle and scatter the mozzarella over the top.
• Bake about 20 minutes, until the cheese has melted and the casserole is bubbling.

FARFALLE WITH BROCCOLI

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
• Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

FARFALLE WITH RADICCHIO

Steps:

• Bring a pot of salted water to a boil for the farfalle. When it is boiling, add the farfalle, cook until al dente, about eight minutes; drain.
• Meanwhile, heat the oil in a heavy skillet. Add the prosciutto and saute over medium heat until it begins to brown. Add the radicchio and stir-fry a few minutes, until it begins to wilt. Add a few tablespoons of the pasta cooking water and continue to cook until the radicchio is tender.
• Add the drained pasta to the skillet and toss well. Season to taste with salt and pepper. Add the butter. Serve at once with Parmesan cheese.

FARFALLE WITH TUNA, TOMATOES AND OLIVES

Steps:

• Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash anchovies to coarse paste in skillet. Add tomatoes, Kalamata olives and basil and bring sauce to simmer.
• Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.

ROASTED RADICCHIO

Steps:

• Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.
• Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.