Text 4229, 77 rader
Skriven 2010-11-27 04:54:00 av Dave Drum (1:124/311)
Ärende: Gourmet 011
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Penne W/Radicchio, Spinach & Bacon
 Categories: Pasta, Greens, Pork
      Yield: 6 servings
 
      1    Whole head of garlic (with
           About 12 to 14 cloves)
      6 ts Olive oil; divided
      1 lb Penne
      8 oz Bacon (abt 8 sl); cut across
           In 1/3" strips
      1 lg Onion, chopped
      1 c  Chicken broth
      6 c  (packed) coarsely torn
           Treviso, Chioggia, or
           Tardivo radicchio leaves
      3 c  (packed) baby spinach leaves
           Torn in half
      1 c  (packed) fresh basil leaves,
           Torn in half
      1 c  Freshly grated Parmesan
           Cheese
           =PLUS=-
           Additional Parmesan cheese
           For serving
    1/4 ts Dried crushed red pepper
 
  Wilted radicchio and spinach are a nice match for spicy red
  pepper flakes and smoky, salty bacon. Treviso—with its not-
  too-tough (but also not-too-tender) leaves—is the best choice
  for this recipe if you can find it.
  
  Preheat oven to 375øF. Cut off top 1/2 inch of garlic head,
  exposing cloves. Place garlic head, cut side up, on sheet of
  foil and drizzle with 1/2 teaspoon olive oil. Wrap garlic in
  foil. Roast until garlic is soft, about 40 minutes. Let
  stand until cool enough to handle. Squeeze garlic into small
  bowl.
  
  Cook pasta in large pot of boiling salted water until just
  tender but still firm to bite, stirring occasionally.
  Meanwhile, cook bacon strips and chopped onion in heavy
  large skillet over medium-high heat until golden brown,
  stirring occasionally, about 12 minutes. Add chicken broth,
  remaining 5 1/2 teaspoons olive oil, and roasted garlic.
  Bring mixture to simmer, stirring occasionally. Add
  radicchio, spinach,and basil and stir to combine. Simmer
  just until radicchio and spinach wilt,about 1 minute.
  
  Drain pasta and return to same pot. Add radicchio-spinach
  mixture to pasta. Add 1 cup grated Parmesan cheese and crushed
  red pepper; toss to coat. Season pasta to taste with salt and
  pepper and serve, passing additional Parmesancheese along side.
  
  Bon Appétit - Features | January 2008
  
  Myra Goodman & Sarah LaCasse
  
  Makes 6 servings
  
  Meal Master Format by Dave Drum - 26 February 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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