| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Molto02 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Cooked cannellini beans |
| 6 |
tb |
Extra-virgin olive oil |
| 6 |
tb |
Balsamic vinegar |
| 1/2 |
ts |
Crushed red pepper flakes |
| 2 |
tb |
Basil leaves; cut chiffonade |
| 1 |
|
Garlic clove; thinly sliced |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
sl |
Italian bread; 1" thick, grilled |
| 2 |
lg |
Radicchio heads |
INSTRUCTIONS
Preheat grill or broiler. In a mixing bowl, gently stir together beans with
2 tablespoons of the olive oil, 2 tablespoons of the vinegar, basil and
garlic, careful not to break them. Season with salt and pepper. Cut the
radicchio in half from top to bottom and place dry onto grill or broiler
and cook until wilted, about 3 minutes per side. Remove from grill and cut
each half in half again to form wedges. Cut the core piece out and loosen
each leaf from the head. Dress the removed leaves in a mixing bowl with
remaining oil and vinegar and season with salt and pepper. Arrange
radicchio on four plates like fingers to form a hand. Divide the bean
mixture over four freshly-grilled bread slices, placing them in the middle
of each salad mixture. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5644 broadcast 03-05-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-21-1998
Recipe by: Mario Batali
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