Farfalle With Radicchio Recipes

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FARFALLE WITH TUNA, TOMATOES AND OLIVES



Farfalle with Tuna, Tomatoes and Olives image

Categories     Fish     Olive     Pasta     Tomato     Vegetable     Sauté     Picnic     Quick & Easy     Oscars     Dinner     Seafood     Fall     Spring     Summer     Winter     Simmer     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 servings; can be doubled

Number Of Ingredients 7

6 ounces farfalle (bow-tie) pasta (about 2 1/2 cups)
2 tablespoons olive oil
2 canned anchovy fillets, 1 teaspoon anchovy oil reserved
1 14 1/2-ounce can seasoned chunky tomatoes
1/2 cup pitted Kalamata olives or other brine-cured black olives (about 12 large), quartered
1/2 cup slivered fresh basil
1 6-ounce can solid white tuna packed in water, undrained

Steps:

  • Cook pasta in a in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add anchovies and reserved anchovy oil. Using fork, mash anchovies to coarse paste in skillet. Add tomatoes, Kalamata olives and basil and bring sauce to simmer.
  • Drain pasta thoroughly. Mix pasta and tuna with its water into sauce. Toss to heat pasta through, breaking up tuna into large pieces with fork, about 3 minutes. Season pasta with salt and pepper and serve immediately.

FARFALLE CASSEROLE WITH RADICCHIO AND MUSHROOMS



Farfalle Casserole with Radicchio and Mushrooms image

Provided by Florence Fabricant

Categories     dinner, casseroles, pastas, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1 head radicchio
1/2 pound cremini mushrooms
3 tablespoons extra-virgin olive oil
1/2 cup chopped red onion
3 cloves garlic, minced
1 cup beef or mushroom stock
1 teaspoon rosemary, preferably fresh
Salt and freshly ground black pepper
1/2 pound farfalle (bow tie) pasta
1/4 cup dry bread crumbs
1 cup shredded smoked mozzarella

Steps:

  • Slice the head of radicchio in half lengthwise, remove the core, then coarsely shred the radicchio. Clean mushrooms using a damp cloth and slice the mushrooms.
  • Heat two tablespoons of the oil in a heavy skillet. Add the onion and saute until it is tender. Stir in the garlic. Add the sliced mushrooms and cook over medium-low heat until they wilt. You want as much of the mushroom juice as possible in the pan. Stir in the stock, radicchio and rosemary. Cover the pan and cook until the radicchio wilts. Season to taste with salt and pepper and set aside.
  • Bring a large pot of salted water to a boil for the farfalle. Cook the farfalle until just tender, about 8 minutes. Drain well and season to taste with salt and pepper.
  • Preheat oven to 350 degrees.
  • Use the remaining tablespoon of oil to grease a six-quart baking dish, like a lasagna pan. Dust with about half the bread crumbs.
  • Spread one-third of the farfalle in the baking dish. Sprinkle with half the remaining bread crumbs and spread with half the mushroom and radicchio mixture. Make another layer of farfalle, bread crumbs and vegetables, then top with another layer of farfalle. Spoon any liquid from the skillet over the farfalle and scatter the mozzarella over the top.
  • Bake about 20 minutes, until the cheese has melted and the casserole is bubbling.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 421 milligrams, Sugar 3 grams

FARFALLE, RADICCHIO AND MUSHROOM CASSEROLE



Farfalle, Radicchio And Mushroom Casserole image

Provided by Florence Fabricant

Categories     dinner, weekday, casseroles, pastas, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1 head radicchio
1/2 pound cremini mushrooms
3 tablespoons extra-virgin olive oil
1/2 cup chopped red onion
3 cloves garlic, minced
1 cup beef or mushroom stock
1 teaspoon rosemary, preferably fresh
Salt and freshly ground black pepper
1/2 pound farfalle (bow tie) pasta
1/4 cup dry bread crumbs
1 cup shredded smoked mozzarella

Steps:

  • Slice the head of radicchio in half lengthwise, remove the core, then coarsely shred the radicchio. Rinse and slice the mushrooms.
  • Heat two tablespoons of the oil in a heavy skillet. Add the onion and saute until it is tender. Stir in the garlic. Add the sliced mushrooms and cook over medium-low heat until they wilt. Leave as much of the mushroom juice as possible in the pan. Stir in the radicchio and rosemary. Cover the pan and cook until the radicchio wilts. Season to taste with salt and pepper and set aside.
  • Bring a large pot of salted water to a boil for the farfalle. Cook the farfalle until just tender, about eight minutes. Drain well and season to taste with salt and pepper.
  • Preheat oven to 350 degrees.
  • Use the remaining tablespoon of oil to grease a six-quart baking dish, like a lasagna pan. Dust with about half the bread crumbs.
  • Spread one-third of the farfalle in the baking dish. Sprinkle with half the remaining bread crumbs and spread with half the mushroom and radicchio mixture. Make another layer of farfalle, bread crumbs and mixture, then top with another layer of farfalle. Spoon any liquid from the skillet over the farfalle and scatter the mozzarella generously over the top.
  • Bake about 20 minutes, until the cheese has melted and the casserole is bubbling.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 421 milligrams, Sugar 3 grams

FARFALLE RADICCHIO AND MUSHROOM CASSEROLE



Farfalle Radicchio And Mushroom Casserole image

Provided by Florence Fabricant

Categories     dinner, weekday, casseroles, pastas, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1 head radicchio
1/2 pound cremini mushrooms
3 tablespoons extra-virgin olive oil
1/2 cup chopped red onion
3 cloves garlic, minced
1 cup beef or mushroom stock
1 teaspoon rosemary, preferably fresh
Salt and freshly ground black pepper
1/2 pound farfalle (bow tie) pasta
1/4 cup dry bread crumbs
1 cup shredded smoked mozzarella

Steps:

  • Slice the head of radicchio in half lengthwise, remove the core, then coarsely shred the radicchio. Rinse and slice the mushrooms.
  • Heat two tablespoons of the oil in a heavy skillet. Add the onion and saute until it is tender. Stir in the garlic. Add the sliced mushrooms and cook over medium-low heat until they wilt. Leave as much of the mushroom juice as possible in the pan. Stir in the radicchio and rosemary. Cover the pan and cook until the radicchio wilts. Season to taste with salt and pepper and set aside.
  • Bring a large pot of salted water to a boil for the farfalle. Cook the farfalle until just tender, about eight minutes. Drain well and season to taste with salt and pepper.
  • Preheat oven to 350 degrees.
  • Use the remaining tablespoon of oil to grease a six-quart baking dish, like a lasagna pan. Dust with about half the bread crumbs.
  • Spread one-third of the farfalle in the baking dish. Sprinkle with half the remaining bread crumbs and spread with half the mushroom and radicchio mixture. Make another layer of farfalle, bread crumbs and mixture, then top with another layer of farfalle. Spoon any liquid from the skillet over the farfalle and scatter the mozzarella generously over the top.
  • Bake about 20 minutes, until the cheese has melted and the casserole is bubbling.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 421 milligrams, Sugar 3 grams

FARFALLE WITH RADICCHIO



Farfalle With Radicchio image

Provided by Florence Fabricant

Categories     easy, quick, pastas, main course

Time 25m

Yield 2 servings

Number Of Ingredients 8

Salt
6 ounces farfalle (bow-tie pasta)
1 tablespoon extra-virgin olive oil
2 ounces prosciutto, finely slivered
1 head radicchio, cored and shredded
1 tablespoon unsalted butter
Freshly ground black pepper
Freshly grated Parmesan cheese

Steps:

  • Bring a pot of salted water to a boil for the farfalle. When it is boiling, add the farfalle, cook until al dente, about eight minutes; drain.
  • Meanwhile, heat the oil in a heavy skillet. Add the prosciutto and saute over medium heat until it begins to brown. Add the radicchio and stir-fry a few minutes, until it begins to wilt. Add a few tablespoons of the pasta cooking water and continue to cook until the radicchio is tender.
  • Add the drained pasta to the skillet and toss well. Season to taste with salt and pepper. Add the butter. Serve at once with Parmesan cheese.

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