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salt Pasta extra-virgin olive oil head radicchio unsalted butter freshly ground black pepper Parmesan cheese
Viewed: 36 - Published at: 2 years agoIngredients
- Salt
- 6 ounces farfalle (bow-tie pasta)
- 1 tablespoon extra-virgin olive oil
- 2 ounces prosciutto, finely slivered
- 1 head radicchio, cored and shredded
- 1 tablespoon unsalted butter
- Freshly ground black pepper
- Freshly grated Parmesan cheese
Method
- 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.
