October 14, 2016 by dgarnett2013
Radicchio with pancetta & rosemary: Mario Batali
Serves 2 – 4
- 125g pancetta or gaunciale, cut into 1 inch batons
- 1 – 2 heads of radicchio, depending on size
- 2 tabs chopped fresh rosemary
- ¼ cup white wine vinegar
- salt and freshly ground black pepper
Place the pancetta or guanciale in a sauté pan, set over medium heat, and cook until the fat is rendered, 5 to 6 minutes.
Add the radicchio, increase the heat to high and sauté until wilted.
Add the rosemary and vinegar, season with salt and pepper, and toss to coat.
Serve hot or at room temperature.
Eaten the day of Rose’s Year 2 assembly.