Sausage-stuffed radicchio cups

Yield: 6 servings

Measure Ingredient
1 \N Radicchio head
½ cup Balsamic vinegar; plus
2 tablespoons Balsamic vinegar -; (to 3)
2 tablespoons Brown sugar
2 ounces Diced Pancetta
2 tablespoons Olive oil
¼ cup Minced shallots
½ cup Diced red pepper
1 teaspoon Minced garlic
2 tablespoons Chopped fresh sage
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
6 ounces Italian hot sausage; casings removed
\N \N Chopped scallions; for garnish

Gently pull leaves from radicchio head to form 6 cups. Rinse and gently pat dry. Chill while you prepare filling. In a small saucepan reduce ½ cup balsamic vinegar in half. Stir in brown sugar and continue to cook just until sugar melts. Set aside. In a saute pan brown pancetta in olive oil.

Add red pepper and shallots and cook until wilted. Add garlic, sage, salt and pepper. Add sausage and cook, stirring and breaking it up with a wooden spoon until crumbly and browned. Add remaining 2 to 3 tablespoons balsamic vinegar and deglaze pan, scraping bottom to incorporate any browned bits.

Lightly brush inside of radicchio cups with sweetened balsamic glaze.

Divide filling among them and garnish tops with scallions. Serve immediately. This recipe yields 6 servings.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4692 broadcast 05-07-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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