Pancetta Wrapped Radicchio Al Forno With Aged Balsamico Condimento Recipes

BALSAMIC STEAK WITH RADICCHIO

Steps:

• Heat a large skillet over medium-high heat. Season the steaks with salt and pepper. When the pan is hot, add 1 tablespoon butter, swirling the pan to coat. Add the steaks, sprinkle them with a pinch of sugar, and sear until golden brown on the bottom, about 4 minutes. Flip and cook until golden on the other side, 2 more minutes. Transfer to a cutting board and tent with foil.
• Reduce the heat to medium and add 1 tablespoon butter to the skillet. Add the garlic and cook 20 seconds. Add the radicchio in batches, tossing until wilted. Sprinkle with 1 to 2 teaspoons sugar and 1/2 teaspoon salt. Add the sun-dried tomatoes and vinegar and cook until the vinegar evaporates slightly, about 1 minute. Add the broth and cook until the radicchio is tender, about 2 minutes. Stir in the basil. Transfer the radicchio to plates using tongs. Continue cooking the sauce until it thickens slightly, 1 to 2 minutes. Stir in the remaining 1 tablespoon butter.
• Thinly slice the steak and add to the plates. Drizzle with the sauce and top with more sun-dried tomatoes and basil.

PROSCIUTTO WRAPPED ENDIVE AND RADICCHIO WITH BALSAMIC-FIG REDUCTION

Steps:

• Preheat a grill pan over medium-high heat.
• Season the quartered pieces endive and readicchio with salt and pepper. Wrap each section with a half slice of ham. Brush the wrapped sections with extra-virgin olive oil and grill 7 to 8 minutes, turning every couple of minutes, until ham is crispy and lettuce sections are tender.
• Place figs and vinegar in a pot and bring to a boil, then reduce heat to simmer. Reduce the vinegar down to a few tablespoons, until the fig pieces are soft and vinegar is thick, 5 to 7 minutes.
• Arrange the lettuce on individual plates or a serving dish and spoon the fig and balsamic reduction over the lettuce, drizzling back and forth over the plate.

GRILLED QUAIL WRAPPED IN PANCETTA WITH SAGE AND HONEY

Steps:

• To make the stuffing, warm the olive oil in a sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the pancetta and cook to render the fat but not brown, 2 to 3 minutes. Add the onion, garlic, sage, rosemary, and thyme; season with the salt and pepper, and cook until the onion is tender and translucent, about 10 minutes, stirring occasionally to prevent the onion and garlic from browning. Remove the pan from the heat and set aside to cool to room temperature. Transfer the stuffing to an airtight container and refrigerate overnight or for at least 2 hours to chill.
• To prepare the quail, rinse and pat dry with paper towels, checking for any remaining bones or feathers. Combine the onion, thyme, vinegar, honey, and pepper in a bowl or nonreactive baking dish large enough to hold all the quail. Place the quail in the marinade and turn to coat them on all sides. Cover with plastic wrap and place the quail in the refrigerator to marinate for at least 2 hours or up to overnight.
• Remove the quail from the marinade, pat dry with paper towels, and lay them on a baking sheet. One at a time, lay a quail on your work surface, open up the legs, and spoon 2 tablespoons of stuffing inside the cavity. Cross the legs to close in the stuffing. Slide the skewer through the bottom leg and then through the top leg and rotate the skewer so it's perpendicular to the legs. Return the quail to the baking sheet and repeat, stuffing the remaining birds in the same way. Unravel the pancetta if it's from a round slice and stack two slices of pancetta on your work surface. Lay the quail on top of the pancetta and wrap it around the quail, moving along the body of the quail to cover as much as possible. Return the quail to the baking sheet and repeat, wrapping the remaining quail in the remaining pancetta. (You can prepare the dish to this point up to a day in advance. Wrap the baking sheet tightly in plastic wrap and refrigerate until you are ready to grill. Season with salt and pepper on both sides before grilling.)
• To fry the sage leaves, pour enough olive oil into a small skillet or saucepan to fill it 1 inch deep and line a small plate with paper towels. Heat the oil over medium-high heat until a pinch of salt sizzles when dropped into it. Add the sage leaves and fry for about 30 seconds, until crisp but not browned. Use a slotted spoon to remove the sage from the oil, transfer to the paper towels to drain, and season with salt. Strain the sage-infused oil through a fine-mesh strainer and reserve it to fry sage another time or to drizzle over grilled meats or vegetables. (The sage can be fried up to several hours in advance. Store it in an airtight container at room temperature.)
• To prepare the radicchio, combine the vinegar, olive oil, salt, and pepper in a large bowl. Add the radicchio leaves and soak in the marinade while you grill the quail or for up to 24 hours.
• Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat. Brush the grill grates or grill pan with olive oil.
• Place the quail breast side down on the grill and cook for 4 to 5 minutes, until it is browned and the pancetta is crisp. Turn the quail, taking care to keep the pancetta intact, and cook for 4 to 5 minutes on the other side. Cook for another 3 to 5 minutes, turning them often to prevent the outsides from burning, until they are cooked to medium. To check for doneness, squeeze the quail at the thickest point; if the flesh feels firm, it is done. If the quail appear to be searing too quickly, move them to a cooler part of the grill or lower the heat on the grill pan so they can cook through before the outsides burn. Remove the quail to a plate to rest for about 5 minutes before serving. While the quail are resting, grill the radicchio for 1 1/2 to 2 minutes, turning occasionally, until it is browned in places but not crisp.
• To serve, remove the skewers and discard. Drape two radicchio leaves in the center of each plate, overlapping them. Lay one quail on each serving of radicchio and rest the other in another direction on top of the first. Drizzle 1 teaspoon of honey over and around each serving. Drizzle 1 teaspoon of the balsamico and 1 teaspoon of the finishing-quality olive oil, and scatter the fried sage leaves over each plate.
• suggested wine pairing
• Amarone Della Valpolicella (Veneto)

RADICCHIO LASAGNA WITH PANCETTA - VENICE, ITALY

Steps:

• Melt butter in large saucepan over low heat. Add flour; stir 3 minutes. Add milk, 1 cup water, and nutmeg. Increase heat to medium. Whisk constantly until sauce is thick and smooth, about 15 minutes. Season sauce with salt and pepper.
• Heat oil in heavy large pot over medium-low heat. Add pancetta and fry until just beginning to crisp, about 2 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Increase heat to medium. Add onion and saute until tender, about 10 minutes. Add radicchio, cover, and cook until just beginning to wilt, about 1 minute. Uncover pot and saute radicchio until just wilted, about 5 minutes longer.
• Meanwhile, cook noodles in pot of boiling salted water until softened but still very firm to bite, about 2 minutes. Drain.
• Preheat oven to 375°F Generously butter 13x9x2-inch glass baking dish. Line bottom of baking dish with single layer of noodles. Spread 3/4 cup sauce over noodles. Scatter 2 cups radicchio over sauce. Sprinkle with 3 tablespoons Parmesan cheese. Repeat 3 more times with remaining noodles, sauce, radicchio, and cheese. (Can be made 6 hours ahead. Cover and refrigerate.).
• Bake lasagna uncovered until heated through, about 20 minutes (or 35 minutes if refrigerated). Let lasagna stand 10 minutes before serving.

RISOTTO CON RADICCHIO, GORGONZOLA, NOCI, E CREMA DI BALSAMICO

Steps:

• Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
• Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
• Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
• Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
• Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

PANCETTA-WRAPPED RADICCHIO AL FORNO WITH AGED BALSAMICO CONDIMENTO

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 500°F.
• Remove and discard the outer leathery leaves from the radicchio. Cut the radicchio heads in half through the core, leaving the core intact, and cut each half through the core again into four wedges. Starting 1/2 inch below the tip of one radicchio wedge, wrap one piece of pancetta around it, leaving 1/2 inch at the core end of each wedge exposed. Lay the radicchio on a baking sheet and repeat with the remaining radicchio and pancetta, making sure the wedges are lined up in a single layer without touching each other.
• Place the radicchio in the oven to bake for 14 minutes. Remove the baking sheet from the oven and turn the wedges over. Return the radicchio to the oven and bake until the pancetta is crisp and browned in places. Remove the baking sheet from the oven and transfer the radicchio to a serving platter, laying the wedges side by side facing alternate directions. Pour the fat rendered from the pancetta from the baking sheet into a small bowl. Add the balsamico, stir to combine with the fat, and drizzle over the radicchio. Use a microplane or another fine grater to grate a light dusting of Parmigiano-Reggiano over the radicchio, and serve warm.