Radicchio Treviso With Guanciale And Rosemary
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Molto04 | 4 | Servings |
INGREDIENTS
| 4 | oz | Guanciale, Italian pork |
| jowl bacon | ||
| 4 | Long Radicchio di Treviso | |
| 2 | T | Chopped fresh rosemary |
| leaves | ||
| 4 | T | White wine vinegar |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
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. This recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK ~ (Show # MB-5718 broadcast 02-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 73.1mg
Potassium: 23.4mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: <1g