CHEF JEFF — ONE BYTE AT A TIME: Linguine, Prosciutto, Radicchio and ArugulaIt takes only a small amount of some foods to add flavor to a pasta.
By: Herald Staff Reports,
It takes only a small amount of some foods to add flavor to a pasta.
Linguine, Prosciutto, Radicchio and Arugula
½ pound linguine
1 tablespoon olive oil
1 ounce piece prosciutto in a chunk, cut into ¼-inch sticks
1 onion, chopped
1 clove garlic, finely chopped
½ teaspoon salt
½ cup white or red wine
4 canned plum tomatoes, chopped
1 head radicchio, halved, cut crosswise into ¼-inch shreds
2 cups baby arugula
Bring of salted water to boil; cook linguine. Drain. Meanwhile, heat olive oil in large skillet over medium-high heat. Add prosciutto; cook until fat renders a bit and pieces soften. Add onion and garlic; sprinkle with ¼ teaspoon of salt. Cook until onions soften. Add wine and tomatoes; stir in radicchio. Season with remaining ¼ teaspoon of salt. Cover; simmer until radicchio wilts. Stir pasta into sauce. Serve with arugula sprinkled on top.
Yield: Serves 2.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.