- 3 tablespoons California Olive Ranch extra-virgin olive oil, plus extra for drizzling
- 1/4 pound sliced pancetta or bacon, cut into 1-inch-wide strips
- 1 yellow onion, chopped
- Salt and freshly ground black pepper
- 3 heads Chioggia or Treviso radicchio, cored and julienned
- 1 pound dried fettuccine or pappardelle
- Grated Parmigiano-Reggiano cheese for serving
In a large skillet, heat the 3 tablespoons California Olive Ranch extra-virgin olive oil over medium-high heat.
Add the pancetta or bacon and cook, stirring occasionally, until browned, about 5 minutes. Reduce the heat to medium-low, add the onion,
and season with salt and pepper. Cook, stirring often, until the onion is soft, 8 to 10 minutes. Add the radicchio and cook,
stirring constantly, until wilted, about 3 minutes.
Meanwhile, bring a large pot of water to a boil over high heat and salt the water. Add the pasta and cook until al dente.
Scoop out and reserve about 1 cup of the pasta water and then drain the pasta.
Pour the pasta into the radicchio mixture, add a little of the pasta water, and stir and toss to incorporate, adding more pasta water as
needed to create a nice sauce consistency. Season to taste with salt and pepper.
Transfer the pasta onto a warmed serving platter, drizzle with olive oil, and serve. Pass the cheese at the table.
Chef's Note: Here is a sophisticated, yet simple recipe from a story that appeared in Saveur magazine a decade ago.
Steven Wagner, an Italian-born radicchio enthusiast, has allowed us to use it here.
The San Francisco Ferry Plaza Farmers' Market Cookbook (Chronicle Books, 2006), by Peggy Knickerbocker and Christopher Hirsheimer.
Reprinted with permission from Chronicle Books.