Radicchio, Prosciutto, and Parmesan Pasta
You can use more or less of the radicchio and prosciutto to taste. I like this with penne. Allyson eats the prosciutto, pasta, and radicchio individually.
You can use more or less of the radicchio and prosciutto to taste. I like this with penne. Allyson eats the prosciutto, pasta, and radicchio individually.
- Carbohydrate 31.6112575 g
- Cholesterol 98 mg
- Fat 23.31426 g
- Fiber 0.0265 g
- Protein 17.9430425 g
- Saturated Fat 7.39308 g
- Serving Size 1 1 Serving (89g)
- Sodium 1037.53625 mg
- Sugar 31.5847575 g
- Trans Fat 1.524575 g
- Calories 410 calories
Step-by-step
- Heat olive oil till hot. Toss radicchio in and stir until it begins to wilt. Sprinkle with salt and pepper.
- Toss with cooked pasta.
- Top with prosciutto and grated cheese.
Controlling the heat when wilt radicchio determines whether the leaves soften into a silky texture or turn entirely limp and waterlogged. Radicchio contains intybin, a bitter glucoside that concentrates when exposed to heat, meaning a hot pan and short cooking window are mandatory to keep the assertive flavor balanced rather than medicinal. Adding the chopped head to olive oil heated over medium-high flame for just two to three minutes softens the structure while preserving the signature purple and white coloration. Tossing the greens immediately into hot pasta transfers residual thermal energy, completing the cooking process without requiring a separate pan.
Historical Mediterranean cooking frequently pairs bitter winter greens with cured pork products to create a natural counterweight on the palate. Cured ham brings high sodium content and dense fat that coats the tongue, muting the sharpness of the chicory family while amplifying the nutty salinity of aged hard cheese. Grating parmesan over the hot ingredients creates gentle melting without forming a heavy sauce, relying instead on the starch of the pasta water to bind the components together loosely.
Selecting the right variety of chicchi di caffe or similar firm-leaved radicchio from Chioggia ensures tightly packed heads with minimal internal moisture. Chopping the leaves roughly into one-inch strips exposes sufficient surface area to absorb the balsamic vinegar dressing evenly. Whisking the vinegar directly into the olive oil before the greens hit the pan prevents pooling at the base of the serving bowl.
Prepared pasta dishes containing fresh leafy greens and cured meats do not freeze well, as the cell walls of the radicchio release excess water upon thawing and ruin the texture. Storing leftovers in an airtight container in the refrigerator for up to twenty-four hours remains acceptable, though the dish tastes best when consumed immediately after tossing.
