| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Sami |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 12 |
|
Baby artichokes, outer leaves removed, and stems trimmed, soaked in acidulated water |
| 3 |
tb |
Extra virgin olive oil |
| 1 |
md |
Red onion, thinly sliced |
| 2 |
|
Cloves garlic, thinly sliced |
| 1 |
lb |
Mortadella, in 1" cubes |
| 2 |
|
Heads frisee or chicory, washed, and spun dry |
| 1 |
tb |
Fresh thyme leaves, chopped |
| 6 |
tb |
Balsamic vinegar |
|
|
Salt and freshly ground black pepper |
| 1 |
|
Wedge Parmigiano-Reggiano, about 1/2 pound |
INSTRUCTIONS
Drain artichokes and cut each into quarters. In a 12 to 14-inch saute pan,
heat olive oil until smoking. Add onion and garlic and saute until just
softened, about 4 minutes. Add Mortadella and stir until lightly browned,
about 2 to 3 minutes. Add frisee, thyme and balsamic vinegar and toss until
just wilted, about 45 to 60 seconds. Season with salt and freshly ground
pepper and divide among 4 plates. Shave Parmesan cheese over each salad
using a vegetable peeler and serve warm.
Yield: 4 servings
Posted to MC-Recipe Digest V1 #335
Recipe by: MOLTO MARIO
From: "suechef@sover.net" <suechef@sover.net>
Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”