400 gmkipfler potatoes, scrubbed80 ml (1/3 cup) extra-virgin olive oil2golden shallots, thinly sliced2 cloves garlic, thinly sliced100 gmflat pancetta, cut into batons2 tbspbalsamic vinegar1½ tbsp lemon juice1 head radicchio, cut into wedges200 gmcacciotta (see note)
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.
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.
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.