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Information

Course: appetizer
Total time: under 2 hours
Skill level: Moderate
Cost: Inexpensive
Yield: Makes 4 servings
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Notes

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.

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.

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Nutritional Information

Nutrients per serving

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%)