So, my 'The Eagle' cookbook, 'Big Flavours and Rough Edges' got another outing last night (Which although out of print right now, is being re-issued soon. Thanks for the info Goodshoeday).
I love pasta, especially for mid-week meals, it's cheap, quick and tasty, and there are some fantastic, and unusual pasta recipes in the book; (so I urge you to buy it when it gets re-issued). I decided to try 'Egg Fettuccine with Radicchio, Borlotti Beans and Pancetta' and, true to form it was excellent, I've yet to find a duff recipe yet.
To be honest, I was intrigued how it would taste with Radicchio - it's normally considered (In this country at least) to be a salad leaf, whereas apparently in Italy it's used in cooking much more robustly as a vegetable in it's own right. In any case, this all turned out to be academic as I couldn't get any. (Damn you supermarkets!!!) but luckily, the recipe suggested Chicory as a substitute...errrr..which I actually could get- luckily for this blogs readers, otherwise this post would be a bit pointless, anyway; Chicory is another kind of weird salad type ingredient I never know what to do with so I was still reasonably excited. (As much as one can be excited by Chicory anyway).
Here's the recipe - it was pretty good, the Girlfriend scored it an 8/10....and after my normal initial screaming fit and childish tantrum at her ungrateful score - I agreed. It was pretty damn good and I'll be cooking this again.
As the book is out of print, here's the recipe....
Egg Fettuccine with Radicchio, Borlotti Beans and Pancetta.
1 small Onion Sliced.
5 Sage Leaves
Small handful of diced smoked Pancetta (Or smoked streaky bacon).
3 TBS Olive Oil.
1 head of Radicchio (or Chicory) cored and thinly sliced.
1/2 Glass White Wine.
400g Tin Borlotti Beans - drained and rinsed.
400g Egg Fettuccine (Or Tagliatelle).
4 TBS freshly grated Parmesan.
Fry the Onion, Sage leaves and Pancetta in the Olive Oil until they begin to brown. Add the Radicchio and cook for a minute or two until it begins to wilt. Add the wine and let it bubble and reduce a little before following with the beans. Keep warm.
Cook the Pasta in a large pan of boiling salted water until al dente. Drain very briefly and then mix with the sauce and Parmesan.