PANCHRTTA RECIPES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
• Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.

Steps:

• To prepare radicchio and pancetta risotto , start by preparing the vegetable stock, which you'll need to keep hot. Remove the white part of the radicchio head 1 . Now wash, dry and thinly slice the leaves 2 3 ,
• Place the oil and finely chopped shallot in a large pan 4 . Brown on a medium flame, stirring every now and then. Add a ladle of vegetable stock 5 followed by the pancetta bacon a few moments later, cut into thin strips 6 .
• Leave the pancetta bacon to cook for 1-2 minutes and stir occasionally. Now add the rice 7 and stir some more. Toast the rice until you see the grains become semi-transparent 8 . Now add the red wine, simmer and reduce before adding as much hot stock as necessary 9 , one or two ladles at a time: the rice must always remain covered.
• Finish cooking the rice (it will take around 18 minutes, depending on what rice you use). Once cooked, add salt 10 and pepper 11 to taste. Lastly, add the radicchio once removed from the flame. Stir 12 , flavor with the thyme and now you're ready to serve you radicchio and pancetta risotto on plates.