| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Molto04 |
4 |
servings |
INGREDIENTS
| 4 |
oz |
Guanciale; (Italian pork jowl bacon) |
| 4 |
|
Long Radicchio di Treviso |
| 2 |
tb |
Chopped fresh rosemary leaves |
| 4 |
tb |
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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