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Ingredientes
- 4 ounce Guanciale (Italian pork jowl bacon)
- 4 x long Radicchio di Treviso
- 2 Tbsp. Minced fresh rosemary leaves
- 4 Tbsp. White wine vinegar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 4 servings | |
| Calories 8 | |
| Calories from Fat 2 | 25% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 22mg | 1% |
| Total Carbs 1.1g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.0g | 0% |
| Protein 0.09g | 0% |
