RADICCHIO IS A MOST VERSATILE CABBAGE. WITH ITS CRUNCHY TEXTURE AND SLIGHTLY BITTER TASTE, IT'S EXCELLENT FOR SALADS, PARTICULARLY ONE WITH A BLUE CHEESE DRESSING. YOU CAN PAN COOK IT WITH GARLIC OR ONIONS TO SERVE AS A SIDE DISH. IN THIS RECIPE, IT FORMS THE BASE FOR A PASTA DISH. TO BROWNED PIECES OF GUANCIALE, I ADDED THE RADICCHIO. THEN, TO GIVE IT SOME BODY AND OFFSET THE BITTERNESS, GARLIC AND TALEGGIO, A SEMI-SOFT ITALIAN CHEESE, WHICH MELTED INTO THE PASTA, LENDING IT A CREAMY, LUXURIOUS TEXTURE.
BRING A LARGE POT OF WATER TO A SIMMER. SALT.
CUT THE GUANCIALE INTO 1-INCH BATONS. COOK IN A SKILLET ON A LOW FLAME TILL THE PIECES ARE LIGHTLY BROWN AND CRISP.
MEANWHILE, CUT THE RADICCHIO INTO WEDGES. TRIM OUT THE WHITE STEM.
TRIM AND PEEL THE GARLIC CLOVES. CUT LENGTHWISE INTO THIN SLICES.
ADD THE RADICCHIO TO THE PAN AND COOK ON A MEDIUM-LOW HEAT TURNING OCCASIONALLY UNTIL THE RADICCHIO IS SOFT. STIR IN THE GARLIC AND COOK UNTIL YOU CAN JUST SMELL THE GARLIC. TURN OFF THE HEAT.
RAISE THE PASTA WATER TO A BOIL AND ADD THE PASTA. TOWARDS THE END OF THE COOKING, SCOOP OUT ABOUT A CUP OF PASTA WATER AND SET ASIDE.
MEANWHILE, CUT THE TALEGGIO INTO 1-INCH CUBES.
WHEN DONE, DRAIN THE PASTA IN A COLANDER, THEN RETURN IT TO THE POT.
SET THE POT OVER A MEDIUM FLAME. ADD THE GUANCIALE, GARLIC, TALEGGIO AND 1/2 CUP OF PASTA WATER. SALT LIGHTLY. GRIND IN SOME PEPPER (OR 1/4 TSP OF CHILI FLAKES).
STIR VIGOROUSLY WITH A WOODEN SPOON UNTIL THE TALEGGIO HAS MELTED INTO THE PASTA AND IT HAS A CREAMY TEXTURE. IF NEEDED, ADD MORE PASTA WATER.
EMPTY INTO A WARM SERVING BOWL AND SERVE WITH FRESHLY-GRATED PARMESAN.
SERVES 4
Ingredients
Directions
BRING A LARGE POT OF WATER TO A SIMMER. SALT.
CUT THE GUANCIALE INTO 1-INCH BATONS. COOK IN A SKILLET ON A LOW FLAME TILL THE PIECES ARE LIGHTLY BROWN AND CRISP.
MEANWHILE, CUT THE RADICCHIO INTO WEDGES. TRIM OUT THE WHITE STEM.
TRIM AND PEEL THE GARLIC CLOVES. CUT LENGTHWISE INTO THIN SLICES.
ADD THE RADICCHIO TO THE PAN AND COOK ON A MEDIUM-LOW HEAT TURNING OCCASIONALLY UNTIL THE RADICCHIO IS SOFT. STIR IN THE GARLIC AND COOK UNTIL YOU CAN JUST SMELL THE GARLIC. TURN OFF THE HEAT.
RAISE THE PASTA WATER TO A BOIL AND ADD THE PASTA. TOWARDS THE END OF THE COOKING, SCOOP OUT ABOUT A CUP OF PASTA WATER AND SET ASIDE.
MEANWHILE, CUT THE TALEGGIO INTO 1-INCH CUBES.
WHEN DONE, DRAIN THE PASTA IN A COLANDER, THEN RETURN IT TO THE POT.
SET THE POT OVER A MEDIUM FLAME. ADD THE GUANCIALE, GARLIC, TALEGGIO AND 1/2 CUP OF PASTA WATER. SALT LIGHTLY. GRIND IN SOME PEPPER (OR 1/4 TSP OF CHILI FLAKES).
STIR VIGOROUSLY WITH A WOODEN SPOON UNTIL THE TALEGGIO HAS MELTED INTO THE PASTA AND IT HAS A CREAMY TEXTURE. IF NEEDED, ADD MORE PASTA WATER.
EMPTY INTO A WARM SERVING BOWL AND SERVE WITH FRESHLY-GRATED PARMESAN.
SERVES 4