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Warm radicchio, kipfler, pancetta and cacciotta salad

You'll need

400 gm kipfler potatoes, scrubbed 80 ml (1/3 cup) extra-virgin olive oil 2 golden shallots, thinly sliced 2 cloves garlic, thinly sliced 100 gm flat pancetta, cut into batons 2 tbsp balsamic vinegar 1½ tbsp lemon juice 1 head radicchio, cut into wedges 200 gm cacciotta (see note)


  • 01
  • Place potatoes in a saucepan of cold salted water, bring to the boil and cook for 15-20 minutes or until just tender, drain and cool, then peel and slice thickly lengthways.
  • 02
  • Heat oil in a large frying pan over medium-high heat, add shallot and garlic and cook for 2-3 minutes or until soft. Add potatoes and pancetta and cook for 3-4 minutes or until pancetta is crisp, then add vinegar and lemon juice, remove from heat and season to taste with sea salt and freshly ground black pepper.
  • 03
  • Place radicchio in a bowl, add potato mixture, toss to coat, coarsely crumble over cacciotta, season to taste, combine and serve warm.

Note Cacciotta is a semi-soft cheese made from cow's and/sheep's milk. We used a chilli and rocket version available from Paesanella Cheese, Fratelli Fresh and Simon Johnson. If unavailable, substitute with plain cacciotta.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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