Warm radicchio, kipfler, pancetta and cacciotta salad

Name: Warm radicchio, kipfler, pancetta and cacciotta salad
Yield: Serves 4

Australian Gourmet Traveller Italian entree recipe for warm radicchio, kipfler, pancetta and cacciotta salad

Sep 21, 2007 1:29am

By Emma Knowles

Serves 4

Warm radicchio, kipfler, pancetta and cacciotta salad

Ingredients

400 gm kipfler potatoes, scrubbed
80 ml extra-virgin olive oil (1/3 cup)
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)

Method

Main

1
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.
2
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.
3
Place radicchio in a bowl, add potato mixture, toss to coat, coarsely crumble over cacciotta, season to taste, combine and serve warm.

Notes

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.