Garganelli Con Proscuitto Radicchio E Panna Recipes

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GARGANELLI CON PROSCUITTO, RADICCHIO, E PANNA



Garganelli con Proscuitto, Radicchio, e Panna image

Try this pasta with savory prosciutto and a buttery sauce for an easy weeknight meal. The recipe comes from chef Michael White.

Provided by Martha Stewart

Categories     Pork Recipes

Number Of Ingredients 7

1 pound fresh or dried garganelli or penne rigate
1 1/2 to 2 cups heavy cream
4 tablespoons unsalted butter
1/2 pound thinly sliced proscuitto di Parma, julienned
1 cup loosely packed radicchio
Coarse salt
1/2 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add pasta and cook, until almost al dente, 3 to 4 minutes for fresh pasta, and 10 to 11 minutes for dried. Drain and set aside.
  • In a large, heavy-bottomed saucepan, add cream and bring to a simmer over medium heat. Add butter and cook until melted. Add prosciutto, radicchio, and cooked pasta to saucepan. Increase heat to high and cook, shaking saucepan to avoid sticking, until pasta is coated; season with salt.
  • Add cheese; toss to combine. Serve immediately.

RISOTTO CON RADICCHIO, GORGONZOLA, NOCI, E CREMA DI BALSAMICO



Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico image

This is a true Italian winter favorite. The flavor and texture combination is enjoyable due to the tangy flavor of the Gorgonzola, sweetness of the walnuts, and the slight bitterness of the radicchio. The balsamic glaze simply takes it over the top! Buon appetito! This is excellent served with salmon.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 47m

Yield 2

Number Of Ingredients 12

1 quart vegetable stock, or as needed
¼ cup olive oil, divided
½ carrot, minced
½ stalk celery, minced
2 tablespoons minced onion
¾ cup Arborio rice
2 tablespoons red wine
1 head radicchio, thinly sliced
3 ounces Gorgonzola cheese, cut into cubes
⅓ cup chopped walnuts
2 tablespoons balsamic glaze (reduced balsamic vinegar)
2 tablespoons grated Parmigiano-Reggiano cheese

Steps:

  • Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
  • Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
  • Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
  • Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
  • Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

Nutrition Facts : Calories 965.8 calories, Carbohydrate 92.1 g, Cholesterol 49.4 mg, Fat 54.4 g, Fiber 5.7 g, Protein 23.3 g, SaturatedFat 13.4 g, Sodium 1453.3 mg, Sugar 8.2 g

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  • Put all but 2 tablespoons of the cheese in a large, deep, heat-resistant bowl. Pour ½ a cup of the boiling chicken stock over the cheese. Using an immersion blender, blend on high speed until the cheese begins to melt. (If you don’t have an immersion blender, you can transfer the mixture to a regular blender and process at high speed.)
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