Radicchio treviso with guanciale and rosemary
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Guanciale (Italian pork jowl |
| Bacon) | ||
| 4 | Long Radicchio di Treviso | |
| 2 | tablespoons | Chopped fresh rosemary |
| Leaves | ||
| 4 | tablespoons | White wine vinegar |
Directions
Chop guanciale into 1-inch batonettes and place into a cold pan over medium heat. Cook until fat is rendered, about 5 to 6 minutes, and add radicchio. Saute over high heat until wilted, add rosemary and vinegar, season with salt and pepper and toss to coat. Serve hot or at room temperature.
Yield: 4 servings
MOLTO MARIO SHOW #MB5718
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