‘Pasta with Braised Radicchio’

Recipe Courtesy of Better Homes & Gardens Magazine

Recipe Courtesy of Better Homes & Gardens Magazine

This time of year, we start seeing a wide selection of bitter greens in the grocery store and at our local farmer’s markets.  Greens like radicchio, endive, chicory, mustard and collard greens are all part of this family of greens and have a naturally bitter taste and hearty texture to them.  They are best when served raw in a salad, or braised in a liquid like in this specific recipe from the October issue of Better Homes & Gardens Magazine.

Here, thin strips of magenta-hued radicchio are first sauteed in oil that has been flavored with garlic, crushed red pepper flakes, and thin strips of salty prosciutto ham.  Then, chicken stock is added into the mix to cook the greens down until tender.  This tasty mixture is then tossed with spaghetti and some Parmesan cheese before being served; I added in some buttery pine nuts to the mix as well for a tiny bit of crunch.  A lovely Fall recipe that really highlights quality ingredients, and the natural bitterness of radicchio.

(To view this recipe, click on the blue title of the blog post above*)

‘Pasta with Braised Radicchio’

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Pasta

Ingredients:

  • Recipe from the October 2016 Better Homes & Gardens Magazine*
  • 1 Tablespoon extra-virgin olive oil
  • 3 garlic cloves, slivered
  • 1/4 teaspoon crushed red pepper
  • 2 oz. thinly sliced prosciutto, cut into 2 1/2-inch long matchsticks
  • 2 large heads radicchio, cored and sliced
  • Ground pepper to taste
  • (1) 14.5-oz. can reduced-sodium chicken broth
  • 1 lb. whole wheat linguine or spaghetti
  • 1/2 cup freshly grated Parmesan cheese, divided
  • (I added in 2 Tablespoons of pine nuts as well*)

Directions:

  1. (Recipe from the October 2016 Better Homes & Gardens Magazine*)
  2. Put a large pot of water on to boil.
  3. Heat oil in a large nonstick skillet over medium-low heat. Add garlic and crushed red pepper. Cook, stirring, until tender and fragrant but not brown, 30-60 seconds. Add prosciutto and cook, stirring, until lightly browned, 2-3 minutes. Increase heat to medium and gradually add radicchio, turning with tongs. Season with pepper.
  4. Pour in broth and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, until the radicchio is desired doneness, about 10 minutes.
  5. Meanwhile, cook pasta in boiling water until just tender, 8-10 minutes or according to package directions. Drain and transfer to serving bowl. Add the sauce and 1/4 cup cheese; toss to coat. Serve immediately, passing the remaining 1/4 cup cheese separately.

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