Radicchio With Guanciale - {Treviso Con Guanciale}

Recipe Ingredients

4 oz	113g	Guanciale
4		Long radicchio de Treviso heads
2 tablespoons	30ml	Chopped fresh rosemary leaves
4 tablespoons	60ml	White wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Chop the guanciale into 1-inch batonettes and place in a cold pan over medium heat. Cook until the fat is rendered, about 5 to 6 minutes, and add the radicchio. Saute over medium heat until the leaves are wilted, then add the rosemary, vinegar and salt and pepper, to taste, and toss to coat. Serve hot or at room temperature.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C24) - from the TV FOOD NETWORK

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