CHANTERELLE, RADICCHIO, AND PANCETTA PIZZAS
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
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
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 9
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
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
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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- 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.
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- In a large pan over medium heat, heat the olive oil and garlic butter until butter is melted. Add leeks and sauté until softened (but not browned), about 5 minutes. Add mushrooms and cook until they're softened, about 4 minutes. Season with salt and pepper, to taste, and stir to combine. Remove from heat.
- Using a rolling pin dusted with flour, roll out the pizza dough to desired shape. Place dough on a lightly oiled cookie sheet and drizzle liberally with olive oil. Top evenly with cheeses, leeks, and mushrooms.
- Bake in oven until crust is golden and cheese is hot and bubbly, about 10 minutes. Remove from oven, cut into slices, and serve immediately.
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