Friday, April 7, 2017

Roasted Radicchio with Pancetta and Walnuts

Roasted Radicchio with Pancetta and Walnuts
Servings: 2 or 3

1 Tbsp. olive oil
1/2 tsp. dried thyme
salt and pepper
1 medium head radicchio, quartered
1 oz. thinly sliced pancetta
1 medium shallot, thinly sliced
2 Tbsp. walnuts, toasted and chopped
1 Tbsp. balsamic vinegar

Preheat oven to 400 degrees.

Combine oil, thyme, and radicchio on a baking sheet, and season with salt and pepper. Roast for 20 minutes, or until the radicchio is wilted and slightly charred

Cook the pancetta in a large skillet over medium heat for about 10 minutes, or until browned and crisp, turning occasionally. Remove the pancetta and crumble it coarsely. Add the shallot to th epan, and cook for 3 minutes, or until it is lightly browned. Add the balsamic vinegar and cook for just a minute more, to heat the vinegar through.

Serve the radicchio wedges topped with the pancetta, walnuts, and shallots with vinegar.

Notes: Really excellent warm salad. This one is going into the permanent rotation.

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