A match for both salt and bitter
by: Mia Stainsby, Anthony Gismondi
Vancouver Sun; Special to the Sun
Saturday, September 06, 2008
by: Mia Stainsby, Anthony Gismondi
Vancouver Sun; Special to the Sun
Saturday, September 06, 2008
RADICCHIO IN PANCETTA WITH PEARS AND BALSAMIC
Superstar chef Mario Batali is known for rustic dishes with assertive flavours. In this dish, from Mario Batali, Italian Grill, radicchio takes centre stage. They take to a grill quite nicely but be careful not to blacken the leaves. The cool sweet pears contrast very nicely with the crisp pancetta and slight bitterness of the radicchio. -- Mia Stainsby
Superstar chef Mario Batali is known for rustic dishes with assertive flavours. In this dish, from Mario Batali, Italian Grill, radicchio takes centre stage. They take to a grill quite nicely but be careful not to blacken the leaves. The cool sweet pears contrast very nicely with the crisp pancetta and slight bitterness of the radicchio. -- Mia Stainsby
6 heads radicchio (or substitute Belgian endive)
Kosher salt and freshly ground black pepper
About 1/4 cup extra virgin olive oil
12 slices pancetta
2 Comice pears, sliced
Good balsamic vinegar for drizzling
Cut the heads of radicchio lengthwise in half and lay cut side up on the cutting board. Season with salt and pepper and drizzle each half with a bit of of olive oil.
Unroll the slices of pancetta. Tightly wrap each radicchio in half in a slice of pancetta. Place the radicchio on a plate and refrigerate for 20 minutes (this will help the pancetta adhere to the radicchio.)
Prepare a gas or charcoal grill for indirect grilling. Place the radicchio cut side down on the cooler part of the grill with the stem ends toward the fire. Cook slowly for 10 to 15 minutes, turning once, until the radicchio softens and the tips of the leaves are golden brown. Meanwhile, core the pears and slice into very thin wedges. Set aside.
Move the radicchio to the hot part of the grill and cook for about 1 minute, turning once, to crisp the pancetta. Be careful not to let the flames lick up too high; if the radicchio begins to char, remove it from the grill.
Arrange the radicchio cut side up on a platter and drizzle with balsamic vinegar. Lay a couple of slices of pear over each one and serve immediately.
Makes 12 pieces
DRY WHITE CAN STAND UP TO GAMUT OF FLAVOURS
Bitter, salt and sweet pretty much covers the gamut of primary flavours and they are all in this dish, but can any wine stand up to it? I'm betting on a dry white wine but you may need to experiment further. -- Anthony Gismondi
Gerard Bertrand Classic Viognier 2006, Vin de Pays d'Oc, Languedoc, France $17
Light lees, lemon oil, butter, honey and ginger should jostle the pancetta and pears and hold off the balsamic to clean the palate.
CedarCreek Estate Select Pinot Gris 2007, Okanagan Valley, British Columbia $20
The entry is dry, the mid-palate lean with good acidity and dry, earthy, citrus fruit flavours that should deal with the salt from the pancetta and the bitter from the radicchio.
© The Vancouver Sun 2008
Cut the heads of radicchio lengthwise in half and lay cut side up on the cutting board. Season with salt and pepper and drizzle each half with a bit of of olive oil.
Unroll the slices of pancetta. Tightly wrap each radicchio in half in a slice of pancetta. Place the radicchio on a plate and refrigerate for 20 minutes (this will help the pancetta adhere to the radicchio.)
Prepare a gas or charcoal grill for indirect grilling. Place the radicchio cut side down on the cooler part of the grill with the stem ends toward the fire. Cook slowly for 10 to 15 minutes, turning once, until the radicchio softens and the tips of the leaves are golden brown. Meanwhile, core the pears and slice into very thin wedges. Set aside.
Move the radicchio to the hot part of the grill and cook for about 1 minute, turning once, to crisp the pancetta. Be careful not to let the flames lick up too high; if the radicchio begins to char, remove it from the grill.
Arrange the radicchio cut side up on a platter and drizzle with balsamic vinegar. Lay a couple of slices of pear over each one and serve immediately.
Makes 12 pieces
DRY WHITE CAN STAND UP TO GAMUT OF FLAVOURS
Bitter, salt and sweet pretty much covers the gamut of primary flavours and they are all in this dish, but can any wine stand up to it? I'm betting on a dry white wine but you may need to experiment further. -- Anthony Gismondi
Gerard Bertrand Classic Viognier 2006, Vin de Pays d'Oc, Languedoc, France $17
Light lees, lemon oil, butter, honey and ginger should jostle the pancetta and pears and hold off the balsamic to clean the palate.
CedarCreek Estate Select Pinot Gris 2007, Okanagan Valley, British Columbia $20
The entry is dry, the mid-palate lean with good acidity and dry, earthy, citrus fruit flavours that should deal with the salt from the pancetta and the bitter from the radicchio.
© The Vancouver Sun 2008
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