Pancetta-Wrapped Radicchio with Balsamic And Onion Pickles

4 servings
Onions Uncategorized
Butter Onion Red Onion Pancetta Balsamic Vinegar Wine Red wine Onions Dinner Summer Savory

1 lg onion; halved, and
Thinly sliced
1/2 c wine vinegar
1/2 c Cold water
1/4 c ar
4 tb t
4 icchio heads; quartered
3/4 lb cetta; sliced paper-thin
By butcher in long pieces
8 oz samic vinegar
2 oz Unsalted ter
t; to taste
Freshly-ground black per;

In a metal mixing bowl, stir onion, vinegar, water, sugar and salt and let stand 1 hour. Wrap each radicchio quarter in two pieces of pancetta and set aside. Heat a 10- to 12-inch nonstick saute pan 1 minute over medium heat. Place 8 pieces wrapped radicchio and cook 6 to 8 minutes, until pancetta is browned, turning frequently. Remove to plate in warm oven. Sprinkle with salt and pepper and drain grease from the pan. Repeat process with remaining radicchio. Pour grease out and add balsamic vinegar and butter. Bring to a boil and reduce by half. Drain onions and place in small piles in center of 4 separate plates. Stack warm radicchio pieces up against onions like a teepee and spoon 1 to 1 1/2 tablespoons balsamic sauce around and serve. This recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5615 broadcast 02-02-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a and at;prodigy.com ~or- MAD-SQUAD and at;prodigy.net 07-08-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.


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