Pancetta-Wrapped Radicchio

Recipe by: Mario Batali | from Molto Italiano: 327 Simple Italian Recipes to Cook at Home

Cookstr

Course: Appetizer

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Inexpensive

Although this may seem elaborate, the payoff is huge when the rollicking flavor of the raw onion pickle kicks up a poetic harmony against the muted bitterness of the cooked radicchio and the sweet triumph of Italian pork belly.

Yield: Makes 4 servings

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

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 554kcal (28%)

Calcium 50mg (5%)

Vitamin C 8mg (13%)

Vitamin A 10mcg RAE (0%)

Potassium 497mg

Magnesium 31mg

Protein 11g

Sugar 24g

Fiber 1g

Total Carbohydrate 30g