KAMUT PASTA WITH RADICCHIO

Ingredients

1 1/2 pounds radicchio, or mix of radicchio and bitter greens such as kale

3 tablespoons Partanna Extra Virgin Olive Oil

1 large red onion chopped

2 garlic cloves, minced

10 large basil leaves, slivered

2/3 cup chicken broth or water

Black Pepper and Sea Salt to taste

1 pound Monograno di Felicetti Kamut Penne Rigate or Rigatoni

4 tablespoons Rubio

1 1/2 cup Aged Parmigiano Reggiano, grated

1 cup walnut halves, roasted lightly

Cut radicchio heads in half, remove core, and slice into long wedges. If using bitter greens, slice into shreds about 1 inch wide by 5 inches long. This does not have to be exact but try to keep the pieces of radicchio and bitter greens about the same size. Set aside 2 cups of the radicchio for finishing the dish.

Heat oil in a large saute pan and add the onion; saute for 5 minutes or so until the onion softens. Do not allow to brown. Add radicchio and bitter greens if using and cook over medium-high heat until radicchio wilts, about 5 minutes. Add garlic and half of basil and stir for a few minutes. Then add the liquid and bring to boil, scraping any bits from the bottom of the pan. Sprinkle with salt. Allow to bubble for a few minutes; then reduce heat and cook for 5 minutes until radicchio and greens are barely tender. Turn off heat and season with salt.

Meanwhile, bring a large pot of well-salted water to a boil. Add pasta and cook to time directed on package. Drain, reserving about 1/3 cup of cooking liquid. Add pasta to radicchio and stir. Add pasta water if mixture seems dry. Sprinkle with 3 tablespoons of Rubio. Taste, adding more Rubio to reach a sweet-sour flavor that does not overwhelm the greens. Toss in the remaining raw radicchio and the walnuts. Divide into serving bowls, top with remaining basil, and pass the grated cheese at the table.

Ingredients

1 1/2 pounds radicchio
3 tablespoons Monini DOP Umbria Extra Virgin Olive Oil [2]
1 large red onion chopped
2 garlic cloves, minced
10 large basil leaves, slivered
2/3 cup water
Black Pepper and Sea Salt to taste
1 pound Monograno di Felicetti Kamut Penne Rigate [3] or Rigatoni [4]
2-4 tablespoons Rubio [5]
1 1/2 cup Aged Parmigiano Reggiano DOP [6], grated
1 cup walnut halves, roasted lightly and chopped coarsley

Cut radicchio heads in quarters, remove core, and slice horizontally. This does not have to be exact but try to keep the pieces of radicchio and bitter greens about the same size. Set aside 2 cups of the radicchio for finishing the dish.

Heat oil in a large saute pan and add the onion and garlic; season lightly with salt and saute for 5 minutes or so until the onion softens. Do not allow to brown. Add radicchio, salt again lightly, and cook over medium-high heat until radicchio wilts, about 5 minutes. Add half of basil and stir for a few minutes. Then add the liquid and bring to boil. Allow to bubble for a few minutes; then reduce heat and cook for 5 minutes until radicchio is barely tender. Taste for seasoning. Turn off heat.

Meanwhile, bring a large pot of well-salted water to a boil. Add pasta and cook to time directed on package. Drain, reserving about 1/3 cup of cooking liquid. Add pasta to radicchio and stir. Add pasta water if mixture seems dry. Sprinkle with 3 tablespoons of Rubio. Taste, adding more Rubio to reach a sweet-sour flavor that does not overwhelm the radicchio. Toss in the remaining raw radicchio and the walnuts. Divide into serving bowls, top with remaining basil, and pass the grated cheese at the table.

Referenced Products

Aged D.O.P Parmigiano-Reggiano [7]

Monograno Felicetti Kamut Penne Rigate [8]

Monograno Felicetti Kamut Rigatoni [9]

Rubio Aged Balsamic Vinegar [10]