Garganelli Con Proscuitto Radicchio E Panna Recipes
GARGANELLI CON PROSCUITTO, RADICCHIO, E PANNA
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
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
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
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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