Ingredients
- 2 large heads radicchio
- 3 tablespoons butter
- ¼ cup water
- 2 cups heavy cream
- 4 tablespoons Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- 1 pound penne, linguini or other pasta
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Nutritional Information
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Nutritional analysis per serving (4 servings)
1033 calories; 64 grams fat; 39 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 92 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 23 grams protein; 210 milligrams cholesterol; 267 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 to 6 servings
Preparation
- 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.
30 minutes
Dining and Cooking