Best Pancetta Wrapped Radicchio Mario Batali Recipes

Mario Batali's Fettuccine Bolognese image

Provided by yooper

Categories Sauces

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 lb ground veal
1 lb ground pork
4 ounces pancetta or 4 ounces bacon, finely chopped
2 (14 1/2 ounce) cans whole tomatoes, in juice
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried thyme
12 ounces fettuccine
1 cup freshly grated parmesan cheese

Steps:

heat oil in heavy large pot over medium heat.
Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
Season to taste with salt and pepper.
Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
Drain.
Add fettuccine to pot with ragu and toss to blend.
Transfer to large bowl.
Sprinkle with 1/2 cup Parmesan.
Serve, passing remaining Parmesan seperately.

Pancetta-Wrapped Radicchio al Forno with Aged Balsamico Condimento image

Yield serves 4 to 8

Number Of Ingredients 4

2 large heads of radicchio
8 thin slices pancetta (about 1/2 pound)
1 tablespoon aged balsamico condimento
Wedge of Parmigiano-Reggiano, for grating

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.