Roasted Balsamic Radicchio with Pancetta and Walnuts Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Domenica Marchetti
Radicchio--that bitter, crunchy, scarlet and white vegetable Italians adore, becomes entirely different when roasted. Its color deepens and the flavor turns mellow and nutty, with just a hint of bitterness remaining. Serve it
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 medium heads radicchio, quartered (such as Chioggia)
2 ounces thinly sliced pancetta
1 large shallot, thinly sliced
1/4 cup chopped walnuts, toasted
1 tablespoon balsamic vinegar
1 tablespoon honey
Thyme sprigs (optional)
Instructions
Preheat oven to 400 °.
Combine oil, thyme, salt, pepper, and radicchio on a rimmed baking sheet; toss to coat. Bake at 400 ° for 20 minutes or until wilted and slightly charred.
Cook pancetta in a large skillet over medium heat 10 minutes or until browned and crisp, turning occasionally. Remove pancetta from pan; coarsely crumble. Add shallot to pan; cook 3 minutes or until lightly browned. Arrange radicchio on a platter. Sprinkle pancetta, shallot, and walnuts over radicchio. Drizzle with vinegar and honey. Garnish with thyme sprigs, if desired.
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