Radicchio in Padella
“Although this may seem elaborate, the payoff
is huge when the rollicking flavor of the raw onion
pickle kicks up a poetic harmony against the muted
bitterness of the cooked radicchio and makes the
sweet triumph of Italian pork belly.”
—Mario Batali (from Molto Italiano)
Ingredients:
• ½ cup red wine vinegar
• ½ cup cold water
• ¼ cup sugar
• ¼ cup salt, plus more to taste
• 1 large red onion, halved lengthwise and thinly
sliced
• 12 ounces pancetta, sliced paper-thin
• 4 heads radicchio, quatered
• Freshly ground black pepper
• 1 cup balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh rosemary leaves
Procedure
1. In a small bowl, combine the red wine vinegar,
water, sugar, and salt. Add the onion and let
stand for 1 hour.
2. Unroll the slices of pancetta and wrap 2 pieces
of pancetta around each radicchio quarter. Set
aside.
3. Heat a 10- to 12-inch non-stick, sauté pan
over medium heat for 1 minute. Gently place the
radicchio in the pan and cook, turning frequently
with tongs, until the pancetta is browned and crisp,
6 to 8 minutes. Transfer to a plate. Sprinkle with
salt and pepper, cover with foil, and keep in a
warm place.
4. Drain any fat from the pan, and add the balsamic
vinegar and olive oil. Bring to a boil and reduce
by half. Remove from heat.
5. Drain the onions, discarding the liquid, and
arrange one-quarter of the onions in a small pile
in the center of each plate. Lean and warm
radicchio pieces up against the onions like a teepee,
and spoon about 1 teaspoon balsamic sauce over
each piece. Sprinkle with rosemary and serve immediately.
Serves 4
This recipe is printed with the express permission
of Mario Batali and Harpers Collins Publishers
Inc. No part of this recipe may be used or reproduced
in any manner whatsoever without written permission.
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