Pancetta Wrapped Asparagus With Citronette Mario Batali Recipes

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PANCETTA-WRAPPED ASPARAGUS WITH CITRONETTE MARIO BATALI



Pancetta-Wrapped Asparagus with Citronette Mario Batali image

Number Of Ingredients 1

2 pounds asparagus

Steps:

  • eat and enjoy

PANCETTA-WRAPPED RADICCHIO-MARIO-BATALI



PANCETTA-WRAPPED RADICCHIO-MARIO-BATALI image

Categories     Pork     Appetizer

Yield 6

Number Of Ingredients 12

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

Steps:

  • 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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