* Exported from MasterCook *
Sausage-Stuffed Radicchio Cups
Recipe By : David Rosengarten
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Radicchio head
1/2 cup Balsamic vinegar -- plus
2 tablespoons Balsamic vinegar - (to 3)
2 tablespoons Brown sugar
2 ounces Diced Pancetta
2 tablespoons Olive oil
1/4 cup Minced shallots
1/2 cup Diced red pepper
1 teaspoon Minced garlic
2 tablespoons Chopped fresh sage
Salt -- to taste
Freshly-ground black pepper -- to taste
6 ounces Italian hot sausage -- casings removed
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 1/2 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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-08-1998
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