Author Notes
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
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Ingredients
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1 pound
good quality fresh whole milk ricotta
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2
pieces good quality flatbread such as naan, cut into a total of 8 pieces
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olive oil for brushing
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4 ounces
pancetta, thick cut and chopped
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1 tablespoon
olive oil
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3 tablespoons
balsamic vinegar
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2 teaspoons
lemon juice
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1
head of raddichio, sliced thin
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1-2 tablespoons
yellow raisins, to taste
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2 tablespoons
toasted pecans, chopped
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salt and freshly ground pepper to taste
Directions
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Season ricotta with salt and pepper to taste.
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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
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Brush both sides of naan with olive oil. Using a grill pan or the grill, Grill bread on both sides until slightly charred.
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Add raddichio, raisins, and pecans to the pan dressing and toss to coat.
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Top each piece of bread with a few tablespoons of ricotta. Top ricotta with raddichio mixture.
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