Main Courses
BeefChicken
Seafood
Lamb
Pork
Game
Casseroles
Vegetarian
Pasta
Sandwiches
Starters
SoupsSalads
Desserts
DessertsBreads
BreadsCuisine
AfricanAmerican
Cajun & Creole
Caribbean
Chinese
Cuban
French
German
Middle Eastern
Italian
Indian
Japanese
Mexican
Eastern European
Spanish & Portuguese
Thai
Vietnamese
UK Cuisine
Methods
BakedFried
Grilled
Stir-Fried
Roasted
Poached
Steamed
Broiled
Barbecued
Review/Rate this Recipe
Save to MyRecipes
Rating: 
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
- - - - - - - - - - - - - - - -
- -
Contributor: David Rosengarten
Preparation Time: 0:00

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
- - - - - - - - - - - - - - - -
- -
Contributor: David Rosengarten
Preparation Time: 0:00
Reviews
Ask a Chef: Pro chefs solve your culinary woes
Professional Community Forums
Pros and students ask questions, share ideas, and discuss industry trends.

