Chanterelle Radicchio And Pancetta Pizzas Recipes

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CHANTERELLE, RADICCHIO, AND PANCETTA PIZZAS



Chanterelle, Radicchio, and Pancetta Pizzas image

Provided by Cathy Whims

Categories     Leafy Green     Mushroom     Bake     High Fiber     Dinner     Bacon     Poker/Game Night     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 pizzas

Number Of Ingredients 10

6 tablespoons extra-virgin olive oil, divided
8 ounces fresh chanterelles, cleaned, sliced
1 1/2 tablespoons plus 2 teaspoons finely chopped fresh thyme, divided
1 teaspoon fresh lemon juice
3 cups thinly sliced radicchio (about 1 small head)
1 large leek (white and pale green parts only), halved lengthwise, thinly sliced crosswise
1 1/2 pounds fresh pizza dough*
1 cup (packed) Italian Fontina (such as Val d'Aosta), coarsely grated (about 4 ounces)
1 8-ounce ball fresh water-packed mozzarella cheese,** drained, halved, thinly sliced
2 ounces thinly sliced pancetta (Italian bacon), very coarsely chopped, divided

Steps:

  • Place pizza stone in oven. Preheat oven to 500°F. Heat 4 tablespoons oil in large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add 1/2 tablespoon thyme; stir 30 seconds. Mix in 1 teaspoon lemon juice and season to taste with salt and pepper. Transfer to small bowl.
  • Heat remaining 2 tablespoons oil in same skillet over high heat. Add radicchio, leek, and 1 tablespoon thyme; sprinkle with salt and pepper. Sauté vegetables until just wilted, about 2 minutes. Transfer to medium bowl.
  • Divide pizza dough in half. Stretch and roll out each half on floured work surface to 101/2-inch round. Scatter half of Fontina and half of mozzarella on each round. Top each with radicchio mixture, then mushroom mixture. Sprinkle each with half of pancetta and 1 teaspoon thyme.
  • Bake pizzas, 1 at a time, on pizza stone until crisp and golden, about 12 minutes.
  • *Fresh pizza dough can be found at Italian markets and some specialty foods stores.
  • **Sold at many supermarkets and at Italian markets and specialty foods stores. If unavailable, regular mozzarella can be substituted.

WARM CHANTERELLE AND PANCETTA SALAD



Warm Chanterelle and Pancetta Salad image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 9

2 shallots, peeled and minced
1/2 pound chanterelles, trimmed and quartered
1/4 cup pine nuts
7 tablespoons extra-virgin olive-oil
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
4 large handfuls of mixed greens (such as frisee, arugula, or red oak or bibb lettuce)
Freshly ground black pepper
1/4 pound pancetta, diced

Steps:

  • Cook pancetta in a medium saute pan over low heat until crisp, about 20 minutes. Drain on paper towels, then transfer to a large bowl. Pour off fat from pan (a thin film will remain). Increase heat to medium, add shallots to pan, and cook until tender, about 15 minutes.
  • Increase heat to high; add chanterelles and pine nuts and saute until both are lightly browned, about 5 minutes. Transfer mixture to bowl with pancetta.
  • In the same pan, warm oil over medium heat, then whisk in lemon juice and vinegar and heat through, scraping up the flavorful browned bits from the bottom of the pan.
  • Add mixed greens to bowl with pancetta, chanterelles, and shallots. Add the warm vinaigrette and toss salad well. Divide between 4 plates and season to taste with pepper.

PASTA WITH CHANTERELLE MUSHROOMS



Pasta with Chanterelle Mushrooms image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

1 pound castellane, or medium shell pasta
Coarse salt
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 clove garlic, thinly sliced
1 pint chanterelle mushrooms, cleaned, halved if large
Freshly ground pepper
1/3 cup roughly chopped fresh flat leaf parsley
Freshly grated Parmesan cheese, for serving

Steps:

  • Bring a large pot of water to a boil. Add pasta and 1 tablespoon salt, and cook until al dente according to package directions. Drain.
  • In a large saucepan over high heat, melt butter with olive oil. Add garlic and cook, stirring frequently, about 1 minute. Add chanterelles and season with salt and pepper. Cook over high heat until tender, about 2 to 3 minutes. Stir in parsley. Taste and adjust for seasoning. Add pasta, and toss to combine. Serve with grated Parmesan.

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