Sausage-Stuffed Radicchio Cups

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Sausage-Stuffed Radicchio Cups Ingredients

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

Instructions for Sausage-Stuffed Radicchio Cups

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 brown sugar 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 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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