Text 23468, 72 rader
Skriven 2015-01-30 06:35:46 av Dave Drum (1:261/38.0)
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  Fresh 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/190øC.

  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

... A nickle's worth of goulash beats a $5 can of vitamins. - Martin H. Fischer

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)