Categories: Pasta, Italian 
      Yield: 4 servings 
  
      8 oz Dried Penne or Farfalle             1    Head Radicchio (or 1 lb. 
      1 tb Salt                                     -Belgian Endive) sliced into 
      3 tb Olive oil                                -thin strips to yeild 2 cups 
      4    Shallots, chopped                   2 tb Unsalted butter, cut into 
           -     OR                                 -small peices 
           -6 green onions, white part       1/4 c  Grated Parmesan Cheese 
           -  only                             1 tb Balsamic Vinegar 
      2 oz Pancetta (Italian Bacon),                Salt and fresh ground Pepper 
           -  diced                        
  
  **Garganelli con Radicchio, Pancetta e Aceto Balsamico** [NOTE: Garganelli 
  is a difficult-to-prepare fresh pasta.  For instructions consult a pasta 
  cookbook.  Otherwise, substitute dried penne or farfalle.] 
   
  1.  Bring 3 quarts water to a boil in a large pot.  Add salt, then the 
  dried pasta.  Cook till "al dente"  (8-10 min.). 
   
  2.  Meanwhile, in a skillet, heat the olive oil with the shallots and 
  pancetta until the shallots have softened and pancetta begins to crisp. Add 
  radicchio and saute' until it wilts. 
   
  3.  Scrape contents of skillet into a bowl.  Toss to combine ingredients, 
  season with salt and pepper to taste and serve. From Chicago Tibune 
  Magazine, May 2, 1993 
       recipes provided by Marta Pulini, chef of Le Madri (New York City) 
   
  posted by Bud Cloyd