Radicchio Pasta Salad Recipes

PASTA, CABBAGE AND RADICCHIO SALAD

Steps:

• Set the pasta in a mixing bowl. In a skillet heat the olive oil. Add the garlic, cabbage and radicchio and stir fry for 30 seconds. Remove from heat and add rice vinegar; season to taste with salt and pepper and immediately stir with pasta. Adjust the seasoning and serve alongside or as a bed for vegetable sandwiches.

RADICCHIO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente.
• While pasta is cooking, heat oil in a large, straight-sided skillet over medium-high heat. Add garlic, anchovies, and raisins, and cook until fragrant, about 2 minutes. Stir in pine nuts.
• Drain pasta, reserving 1/2 cup pasta water. Add pasta to the pan, and stir to combine. Moisten with pasta water as necessary. Stir in half the pecorino, and season with salt and pepper to taste.
• Divide pasta between 4 plates, and top each with a dollop of ricotta, a handful of radicchio, and a sprinkling of the remaining pecorino.

RADICCHIO SALAD

Steps:

• Trim, wash and separate leaves of radicchio.
• Whisk together oil, vinegar and mustard in serving bowl; add radicchio, and stir to coat well.

WARM PASTA SALAD WITH MUSHROOMS AND RADICCHIO

Steps:

• In a kettle of boiling salted water cook pasta until al dente.
• While pasta is cooking, in a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth and peas and simmer 3 minutes.
• Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 2 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.

PASTA WITH RADICCHIO SAUCE

Steps:

• Remove core and outer leaves of radicchio, and chop fine.
• In saucepan, heat 3 tablespoons butter, and saute radicchio unitl wilted. Add 2 ounces water and simmer for 2 minutes. Taste radicchio. If radicchio is no longer bitter, let it simmer until soft and water has evaporated. If it remains bitter, pour off excess water, add another 1/4 cup of water and simmer until it is soft and water evaporates. The double simmering should remove any bitterness.
• Reduce heat under radicchio to very low, add cream and cook until sauce is thick and reduced, about 10 to 20 minutes.
• While sauce is cooking, prepare the penne, linguini or other pasta. When ready, drain it and mix with sauce. Add Parmesan and 2 tablespoons butter. Season with salt and pepper to taste.

PASTA WITH RADICCHIO, BACON AND PECANS

Steps:

• Heat the broiler. Put a large pot of water on the stove, bring to a boil, then turn to a simmer so it is ready for cooking pasta.
• As water boils, put 2 cups water in a small saucepan over medium-high heat and bring to a simmer. Add bacon lardons, and blanch for 1 minute, then drain and set aside.
• Cut radicchio into 1-inch wide ribbons and spread out on a parchment-lined baking sheet. (If using Tardivo, just cut off bottom of bunch to free the slender leaves.) Drizzle 3 tablespoons olive oil evenly over radicchio and season generously with salt and pepper.
• Broil radicchio close to the heat source so it chars. Cook for about 5 minutes, until warmed through, but not wilted. Remove and let cool slightly, then chop crosswise into rough 1-inch pieces.
• Salt the pasta water and bring to a hard boil. Add rigatoni and cook until al dente, usually 11 to 15 minutes, depending upon the brand.
• While pasta is cooking, put 2 tablespoons olive oil in a large wide skillet over medium-high heat. Add bacon and cook until crisp and lightly browned, about 2 minutes. Turn off heat and add rosemary and red pepper.
• Drain pasta (reserve 1 cup pasta cooking water) and add to skillet. Add reserved radicchio and ricotta and toss to incorporate.
• Transfer pasta to a warmed deep serving platter or individual bowls. Sprinkle pecans over surface and top with a dusting of pecorino. Serve immediately and pass remaining cheese at table.