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"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Radicchio, pancetta and balsamic onion pizza


You'll need

80 ml (1/3 cup) olive oil 3 Spanish onions, cut into thin wedges 2 tbsp balsamic vinegar 3 radicchio di Treviso, quartered (see note) 1 qty pizza dough 180 ml (¾ cup) tomato passata 80 gm marinated goat’s feta 120 gm flat pancetta, cut into 5mm pieces To serve: extra-virgin olive oil

Method

  • 01
  • Heat 2 tbsp olive oil in a frying pan, add onion and cook over medium heat for 10 minutes or until caramelised, add balsamic vinegar and cook for a further 2 minutes or until balsamic is thick and syrupy.
  • 02
  • Heat 2 tbsp oil in a separate frying pan, add raddichio and cook over medium-high heat, turning occasionally, for 5 minutes until wilted.
  • 03
  • On a lightly floured work surface roll out a quarter of the dough to a 25cm round. Spread a quarter of the passata over dough, top with a quarter of the feta, onion, pancetta and raddichio and cook on a preheated pizza stone (see note) or heavy oven tray at 250C for 10 minutes or until golden. Repeat with remaining ingredients and season to taste with sea salt and freshly ground black pepper. Serve drizzled with extra-virgin olive oil.

Note Radicchio di Treviso, prized for its sweet, mild flavour when cooked, is one of the oldest of the Italian radicchi. Pizza stones, which ensure crisp-based pizza, are available from Italian delicatessens and food stores.

This recipe is from the May 2006 issue of Australian Gourmet Traveller.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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