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Recipe: Radicchio Treviso with Guanciale And Rosemary

Categories: Molto04

Yield: 4 servings

      4 oz Guanciale; (Italian pork
           -- jowl bacon)
      4    Long Radicchio di Treviso
      2 tb Chopped fresh rosemary
           -- leaves
      4 tb White wine vinegar
           Salt; to taste
           Freshly-ground black pepper;
           -- to taste

Chop guanciale into 1-inch batonettes and place into a cold pan over medium heat. Cook until fat is rendered, about 5 to 6 minutes, and add radicchio. Saute over high heat until wilted, add rosemary and vinegar, season with salt and pepper and toss to coat. Serve hot or at room temperature. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5718 broadcast 02-05-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-15-1997

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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