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Ingredientes
- 4 ounce Guanciale (Italian pork jowl bacon)
- 4 x Long Radicchio di Treviso
- 2 Tbsp. Fresh rosemary leaves, minced
- 4 Tbsp. White wine vinegar
Direcciones
- Chop guanciale into 1 inch batonettes and place into a cool pan over medium heat. Cook till fat is rendered, about 5 to 6 min, and add in radicchio.
- Saute/fry over high heat till wilted, add in rosemary and vinegar, season with salt and pepper and toss to coat. Serve warm or possibly at room temperature.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 66g | |
| Calories 33 | |
| Calories from Fat 8 | 24% |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 86mg | 2% |
| Total Carbs 4.39g | 1% |
| Dietary Fiber 2.8g | 9% |
| Sugars 0.0g | 0% |
| Protein 0.35g | 1% |
