Warm Red Cabbage Salad With Pancetta And Ricotta Salata
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Warm Red Cabbage Salad With Pancetta And Ricotta Salata
  Cabbage    Salad  
Last updated 6/12/2012 12:58:59 AM. Recipe ID 21858. Report a problem with this recipe.
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      Title: Warm red cabbage salad with pancetta and ricotta salata
      Yield: 6 Servings
MMMMM----------------------JOHN ASH #JA9767---------------------------
     12    Very thinly sliced rounds of
      2 tb Minced shallots or green
    1/3 c  Raspberry or red wine
      2 tb Honey (or to taste)
    1/3 c  Olive oil
           Salt and pepper
  1 1/4 lb Red cabbage, cored and
           Finely shredded
    1/4 lb Ricotta salata or feta cut
           Into matchstick shapes
  Garnish: Fresh watercress or other young savory greens such as
  mustard, mizuna or arugula.
  In a large skillet, carefully saute the pancetta rounds over moderate
  heat until they just begin to firm and color, 3 to 4 minutes total.
  Do in batches, if necessary. Remove and place on paper towels to
  drain. Add the shallots, vinegar, honey and olive oil to the pan and
  season to taste with salt and pepper.
  Place pan over high heat and bring mixture to a boil. Add cabbage and
  toss for 2 to 3 minutes to warm through and slightly wilt cabbage. Be
  careful not to overcook cabbage should still be crunchy. Arrange on
  warm plates drizzling any cooking juices evenly over all. Place the
  rounds of pancetta and slivers of cheese attractively around and
  serve immediately with a garnish of watercress leaves if desired.
  Wine recommendation: The vinegar could be a problem here but the honey
  helps balance it. The salad would go well with a fruity chilled lower
  alcohol wine such as Gamay or White Zinfandel.
  Pancetta is the delicious cured unsmoked Italian bacon which is sold
  in roll form at good meat markets and delicatessens. It has a
  wonderful flavor and is worth seeking out. In Italy, good pancetta is
  often eaten raw. While we don't recommend that here, be careful not
  to overcook pancetta. Unlike regular bacon, it should be cooked just
  until it begins to color, not cooked crisp. This is a beautiful salad
  when you cook red cabbage with vinegar, it turns a lovely almost
  fluorescent red!
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,

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Recipe ID 21858 (Apr 03, 2005)

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