| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Molto03 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Red onion; halved, and |
|
|
Thinly sliced |
| 1/2 |
c |
Red wine vinegar |
| 1/2 |
c |
Cold water |
| 1/4 |
c |
Sugar |
| 4 |
tb |
Salt |
| 4 |
|
Radicchio heads; quartered |
| 3/4 |
lb |
Pancetta; sliced paper-thin |
|
|
By butcher in long pieces |
| 8 |
oz |
Balsamic vinegar |
| 2 |
oz |
Unsalted butter |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
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 1 1/2 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 -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-08-1998
Recipe by: Mario Batali
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