Pancetta-wrapped radicchio with balsamic and onion pickles

4 servings

Ingredients

Quantity Ingredient
1 large Red onion; halved, and
Thinly sliced
½ cup Red wine vinegar
½ cup Cold water
¼ cup Sugar
4 tablespoons Salt
4 Radicchio heads; quartered
¾ pounds Pancetta; sliced paper-thin
By butcher in long pieces
8 ounces Balsamic vinegar
2 ounces Unsalted butter
Salt; to taste
Freshly-ground black pepper; to taste

Directions

In a metal mixing bowl, stir onion, vinegar, water, sugar and salt and let stand 1 hour. Wrap each radicchio quarter in two pieces of pancetta and set aside. Heat a 10- to 12-inch nonstick saute pan 1 minute over medium heat.

Place 8 pieces wrapped radicchio and cook 6 to 8 minutes, until pancetta is browned, turning frequently. Remove to plate in warm oven. Sprinkle with salt and pepper and drain grease from the pan. Repeat process with remaining radicchio. Pour grease out and add balsamic vinegar and butter.

Bring to a boil and reduce by half. Drain onions and place in small piles in center of 4 separate plates. Stack warm radicchio pieces up against onions like a teepee and spoon 1 to 1½ tablespoons balsamic sauce around and serve. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5615 broadcast 02-02-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-08-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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