Yield: 4 servings
|1 cup||Cooked cannellini beans|
|6 tablespoons||Extra-virgin olive oil|
|6 tablespoons||Balsamic vinegar|
|½ teaspoon||Crushed red pepper flakes|
|2 tablespoons||Basil leaves; cut chiffonade|
|1||Garlic clove; thinly sliced|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|4 slices||Italian bread; 1" thick, grilled|
|2 larges||Radicchio heads|
Preheat grill or broiler. In a mixing bowl, gently stir together beans with 2 tablespoons of the olive oil, 2 tablespoons of the vinegar, basil and garlic, careful not to break them. Season with salt and pepper. Cut the radicchio in half from top to bottom and place dry onto grill or broiler and cook until wilted, about 3 minutes per side. Remove from grill and cut each half in half again to form wedges. Cut the core piece out and loosen each leaf from the head. Dress the removed leaves in a mixing bowl with remaining oil and vinegar and season with salt and pepper. Arrange radicchio on four plates like fingers to form a hand. Divide the bean mixture over four freshly-grilled bread slices, placing them in the middle of each salad mixture. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5644 broadcast 03-05-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.