The crunchy radicchio and pecans, paired with the creamy ricotta and slightly syrupy salty-sweet dressing make for a nice bite. Top with a few shards of parsley if you want a little extra color. Toasted walnuts can also be substituted for pecans if desired. I used Fabulous Flats Taandoori Naan (plain) for the flatbread. —kaykay
good quality fresh whole milk ricotta
pieces good quality flatbread such as naan, cut into a total of 8 pieces
olive oil for brushing
pancetta, thick cut and chopped
head of raddichio, sliced thin
yellow raisins, to taste
toasted pecans, chopped
salt and freshly ground pepper to taste
In This Recipe
Season ricotta with salt and pepper to taste.
Dressing: Saute pancetta in large non-stick pan over medium-high heat until crisp. Add 1 tablespoon olive oil, balsamic vinegar, and lemon juice to pancetta and drippings. Heat for 1 minute. Remove from heat and season with fresh ground pepper to taste. Set aside
Brush both sides of naan with olive oil. Using a grill pan or the grill, Grill bread on both sides until slightly charred.
Add raddichio, raisins, and pecans to the pan dressing and toss to coat.
Top each piece of bread with a few tablespoons of ricotta. Top ricotta with raddichio mixture.
I love cooking because you don't have to follow rules.
I have dessert after breakfast, lunch, and dinner.
I'd choose cioppino over fettucine alfredo any day.
I love that my 6 and 9 year old daughters are epicurean adventurers and will plow through a huge bowl of mussels, sweat their way through Indian curry, or savor raw sushi.
I can't pick my favorite meal until the end. Then, I will reflect back and choose one that truly stood out after after a lifetime of culinary indulgence.