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The Washington Post

Fusilli With Bitter Greens and Pancetta

Fusilli With Bitter Greens and Pancetta 4.000
Jul 25, 2001

For a summer dinner bursting with vibrant colors and textures? Try a tangle of sauteed bitter greens tossed with pasta.

Bitter greens, more commonly encountered in salads, lose much of their pungency when sauteed briefly. Here we use a trio of greens. Arugula, sometimes called rocket, is known for its slightly peppery flavor. Radicchio has an unmistakable bitterness and turns brown rather quickly when exposed to heat; be sure to add it after the hardier greens. Belgian endive is more readily available in winter; you may substitute escarole or young mustard greens.

The pancetta precludes the need to season with salt; if you prefer, skip the pancetta and opt for a thin shaving of aged cheese as a garnish.


Servings: 4
Ingredients
  • 1 pound dried fusilli pasta
  • 3 tablespoons olive oil
  • 4 tablespoons finely chopped yellow onion
  • 4 ounces pancetta, diced
  • 1 clove garlic, very thinly sliced
  • 4 ounces Belgian endive, coarsely chopped
  • 3 ounces arugula, coarsely chopped
  • 1 small head radicchio, coarsely chopped
  • Pinch freshly ground black pepper

Directions

Bring a large pot of salted water to a boil. Add the pasta according to package directions.

Meanwhile, in a large skillet over medium-high heat, heat the oil. Add the onion and pancetta and cook, stirring occasionally, for 3 to 4 minutes. Add the garlic and cook, stirring occasionally, for 1 to 2 minutes.

Add the endive and arugula and cook, stirring occasionally, for 3 minutes. Add the radicchio and cook, stirring occasionally, for 2 to 3 minutes, until the onions are slightly browned and the greens have wilted.

Drain the pasta. Add the pasta to the skillet (or, if the skillet is not large enough, return the pasta to the pot and add the greens to it) and toss gently to coat over low heat for 30 seconds. Remove the pan (or pot) from the heat; season with pepper to taste. Serve immediately.


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Recipe Source

From "The Valentino Cookbook" by Piero Selvaggio and Karen Stabiner (Villard, $34.95).

Tested by Renee Schettler.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 546


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 2g 10%

Cholesterol: 16mg 5%

Sodium: 396mg 16%

Total Carbohydrates: 89g 30%

Dietary Fiber: 4g 16%

Sugar: n/a

Protein: 23g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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