Pancetta Wrapped Radicchio Mario Batali Recipes

PANCETTA-WRAPPED RADICCHIO AL FORNO WITH AGED BALSAMICO CONDIMENTO

Pancetta-Wrapped Radicchio al Forno with Aged Balsamico Condimento image

The perfect example of how good a few simple ingredients, combined and prepared correctly, can be. When we can get it, our preferred variety for this is radicchio di Treviso, which has an oblong head. The roasted heads look so pretty lined up on a platter that they make the perfect addition to an outdoor meal served family or buffet style. As always, the quality of the balsamico you use is essential to the quality of the finished dish.

Yield serves 4 to 8

Number Of Ingredients 4

Ingredients

2 large heads of radicchio
8 thin slices pancetta (about 1/2 pound)
1 tablespoon aged balsamico condimento
Wedge of Parmigiano-Reggiano, for grating

Steps:

Adjust the oven rack to the middle position and preheat the oven to 500°F.
Remove and discard the outer leathery leaves from the radicchio. Cut the radicchio heads in half through the core, leaving the core intact, and cut each half through the core again into four wedges. Starting 1/2 inch below the tip of one radicchio wedge, wrap one piece of pancetta around it, leaving 1/2 inch at the core end of each wedge exposed. Lay the radicchio on a baking sheet and repeat with the remaining radicchio and pancetta, making sure the wedges are lined up in a single layer without touching each other.
Place the radicchio in the oven to bake for 14 minutes. Remove the baking sheet from the oven and turn the wedges over. Return the radicchio to the oven and bake until the pancetta is crisp and browned in places. Remove the baking sheet from the oven and transfer the radicchio to a serving platter, laying the wedges side by side facing alternate directions. Pour the fat rendered from the pancetta from the baking sheet into a small bowl. Add the balsamico, stir to combine with the fat, and drizzle over the radicchio. Use a microplane or another fine grater to grate a light dusting of Parmigiano-Reggiano over the radicchio, and serve warm.

PANCETTA-WRAPPED RADICCHIO-MARIO-BATALI

PANCETTA-WRAPPED RADICCHIO-MARIO-BATALI image

Categories Pork Appetizer

Yield 6

Number Of Ingredients 12

Ingredients

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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