| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Guanciale (Italian pork jowl bacon) |
| 4 |
|
Long Radicchio di Treviso |
| 2 |
tb |
Fresh rosemary leaves, chopped |
| 4 |
tb |
White wine vinegar |
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.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #487 by Sue <suechef@sover.net> on Feb 27,
1997.
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