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Title: Sausage-Stuffed Radicchio Cups
Yield: 6 Servings

Ingredients

      1    Radicchio head
    1/2 c  Balsamic vinegar; plus
      2 tb Balsamic vinegar - (to 3)
      2 tb Brown sugar
      2 oz Diced Pancetta
      2 tb Olive oil
    1/4 c  Minced shallots
    1/2 c  Diced red pepper
      1 ts Minced garlic
      2 tb Chopped fresh sage
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
      6 oz Italian hot sausage; casings
           - removed
           Chopped scallions; for
           -garnish

Instructions

Gently pull leaves from radicchio head to form 6 cups. Rinse and gently
pat dry. Chill while you prepare filling.
In a small saucepan reduce 1/2 cup balsamic vinegar in half. Stir in
brownsugar and continue to cook just until sugar melts. Set aside.
In a saute pan brown pancetta in olive oil. Add red pepper and
shallots and cook until wilted. Add garlic, sage, salt and pepper. Add
sausage and cook, stirring and breaking it up with a wooden spoon until
crumbly and browned. Add remaining 2 to 3 tablespoons balsamic vinegar and
deglaze pan, scraping bottom to incorporate any browned bits.
Lightly brush inside of radicchio cups with sweetened
balsamic glaze. Divide filling among them and garnish tops with scallions.
Serve immediately. This recipe yields 6 servings.

Recipe Source:
TASTE with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-4692 broadcast
05-07-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

05-08-1998

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Contributor: David Rosengarten

Preparation Time: 0:00

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