Pancetta Wrapped Radicchio Mario Batali Recipes

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.

Steps:

• Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
• Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
• Preheat the oven to 400 degrees F.
• Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
• Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
• Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.

Steps:

• Bring a large pot of salted water to a boil and cook penne 1 minute short of the package instructions. Drain, reserving 1 cup of pasta water for sauce. In a large sauté pan, cook bacon over medium heat to render out fat. Cook for about 10 minutes until cooked but not too crispy. Add the garlic and tomato paste and cook until garlic is fragrant and tomato paste darkens. Stir in the vodka and cook for a few minutes to meld the flavors. Add cream and season with nutmeg and salt to taste. If sauce is too thick, add reserved pasta water bit by bit until desired thickness is reached (you may not need the whole cup). Add cooked penne and toss to coat. Serve with a generous sprinkling of Parmigiano Reggiano.