Friday, October 15, 2010

radicchio with pappardelle

It's flippin' cold. And irritatingly windy. But it's FRIDAY! So I'm willing to turn the other wind-burned cheek on this whole weather thang.

Friday also allows for a certain level of indulgence. Although apparently this past Wednesday did too, which entailed a post wine tasting trip to Bar Boulud where we sipped on a bottle of private label Champagne and then a Northern Rhone Syrah and recklessly nibbled on pomme frites dipped in homemade mayonnaise and cheese and charcuterie plates that could make you blush. Let's just say I woke up with more of a moral hangover than anything else. I'm going to need to hire someone else to deal with my credit card bill this month. Because I'm not looking at it. (Mom, please don't call me to talk about this. Love you. XO.)

In an effort to save a little cash, how about dining in tonight? I just came across this recipe from Saveur for radicchio with pappardelle and it just sounded so perfectly appropriate. I imagine topping each serving with a poached egg could take things for a turn to ethereal.

Radicchio with Pappardelle
Recipe Courtesy of Steven Wagner for Saveur

2 heads cioggia or treviso radicchio
1 medium yellow onion, peeled and chopped
1/4 lb. pancetta or slab bacon, julienned
3 tbsp. extra-virgin olive oil
salt and freshly ground black pepper
1 lb. pappardelle
freshly grated parmigiano-reggiano

1. Core, then julienne, chioggia or treviso radicchio.

2. Heat oil in a large skillet over medium heat. Add pancetta and brown, stirring occasionally, for 5-10 minutes. Reduce heat to medium-low and add onions. Season with salt and pepper and cook, stirring occasionally, until onions are golden, about 30 minutes.

3. Meanwhile, cook pappardelle in a large pot of salted water until al dente, about 8 minutes. Drain pasta, reserving 1/2 cup cooking water. Add radicchio to onions and pancetta and cook, stirring until radicchio is wilted, about 3 minutes. Add pasta and reserved cooking water, mix well, season with salt and pepper, and serve topped with freshly grated parmigiano-reggiano.
Image above courtesy of Saveur


Anonymous said...

two things...wait, three
1. I can't remember how I found your blog, but I love it and have made several recipes you've put up here as part of my new sunday night dinner making thang- keep it up!
2. This looks delish- I'm envisioning making it with trader joes' lemon pepper pappardelle- perhaps this sunday?
3. I just clicked on over to your twitter and legit had the same thing for dinner lastnight- mooncake? That's my favorite dish for lazy delivery- SO good

Kiira Leess said...

anonymous! so glad you found your way here and even more thrilled you've been trying out some of these recipes. but most importantly, mooncake is, without a doubt, the most gloriously delicious take-out i've ever come across. i can't go too long without giving in to an order of the sliced steak plate. TOO funny that we both indulged in it last night!


Anonymous said...

looks like the perfect pasta to brighten up a crisp, autumn Sunday night, not too decadent but enough to feel indulgent. Love your blog - wish I could try everything but will definitely do this one and dive into the mushroom gnocchi next time! Cheers from Divertimenti . .

Kiira Leess said...

anonymous #2: thanks so much for the comment! i made a version of this this weekend with butternut squash and shredded brussels sprouts - perfectly autumnal but next time it's the radicchio version for sure!

is this the divertimenti cooking school in london? i'd love to hear more about your programs!

cheers ;)

Anonymous said...

Divertimenti is such a classic London "establishment", family run from inception now owned by Aga. Lots of hard work but good times, great clients and celebs . . and even after assisting in cooking classes and tastings . . still nothing more than a foodie alas. Though if I actually follow through on half your scrummy suggestions I might be converted yet! Many thanks


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