Fusilli With Bitter Greens and Pancetta

2 weeks ago 8

Democracy Dies successful Darkness

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

Bitter greens, much commonly encountered successful salads, suffer overmuch of their pungency erstwhile sauteed briefly. Here we usage a trio of greens. Arugula, sometimes called rocket, is known for its somewhat peppery flavor. Radicchio has an unmistakable bitterness and turns brownish alternatively rapidly erstwhile exposed to heat; beryllium definite to adhd it aft the hardier greens. Belgian endive is much readily disposable successful winter; you whitethorn substitute escarole oregon young mustard greens.

The pancetta precludes the request to play with salt; if you prefer, skip the pancetta and opt for a bladed shaving of aged food arsenic a garnish.

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

Ingredients

1 lb dried fusilli pasta
3 tablespoons olive oil
4 tablespoons finely chopped yellowish onion
4 ounces pancetta, diced
1 clove garlic, precise thinly sliced
4 ounces Belgian endive, coarsely chopped
3 ounces arugula, coarsely chopped
1 tiny caput radicchio, coarsely chopped
Pinch freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
546
Fat
10 g
Saturated Fat
2 g
Carbohydrates
89 g
Sodium
396 mg
Cholesterol
16 mg
Protein
23 g
Fiber
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

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

Tested by Renee Schettler.

Published March 12, 2026