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Ingredients Jump to Instructions ↓

  1. 4 oz 113g Guanciale

  2. 4 Long radicchio de Treviso heads

  3. 2 tablespoons 30ml Chopped fresh rosemary leaves

  4. 4 tablespoons 60ml White wine vinegar Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.

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