- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 2 medium fennel bulbs—halved lengthwise, cored and finely diced
- 2 teaspoons minced shallot
- 2 heads of radicchio—quartered, cored and thinly sliced
- Salt and freshly ground pepper
- 2 teaspoons minced garlic
- 2 teaspoons chopped thyme leaves
- 1 tablespoon sweet Marsala
- 3/4 cup crème fraîche
- 8 ounces ditalini pasta
- 1 cup freshly grated Pecorino Romano cheese
- 2 tablespoons chopped flat-leaf parsley
- In a large skillet, melt the butter in the olive oil over moderately high heat. Add the fennel and shallot and cook over moderate heat, stirring occasionally, until softened, about 15 minutes.
- Add the radicchio to the skillet and season with salt and pepper. Cook, stirring, until wilted, about 10 minutes. Stir in the garlic and thyme and cook for 3 minutes, then add the Marsala and crème fraîche.
- Meanwhile, in a large saucepan of boiling salted water, cook the ditalini until al dente. Drain, reserving 1/3 cup of the pasta water.
- Stir the ditalini and the reserved pasta water into the skillet and simmer over moderately high heat until the sauce thickens slightly, about 2 minutes. Stir in the Pecorino and parsley and season with salt and pepper. Transfer to a bowl and serve hot.
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