← Back to Search Results
pan-frying Italian
 Pancetta-Wrapped Radicchio

Comments: 0
 

Recipe

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 the sweet triumph of Italian pork belly.

Yield: Makes 4 servings

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, quartered
  • Freshly ground black pepper
  • 1 cup balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh rosemary leaves

Directions

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 nonstick 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 the 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 the 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.


© 2005 Mario Batali
 

Nutritional Information

Nutrients per serving (% daily value)

554kcal (28%)
50mg (5%)
8mg (13%)
10mcg RAE (0%)
497mg
31mg
11g
24g
1g
30g
57mg (19%)
7806mg (325%)
13g (66%)
41g (64%)
2mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
martin-yans-china Martin Yan's China
by Martin Yan
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
lidias-italy Lidia's Italy
by Lidia Bastianich
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?