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