Radicchio Chopped Salad with Toasted Chickpeas

Ingredients

  • 3 ounces aged provolone cheese, cut into thin shavings
  • Salt and freshly ground pepper
  • 2 tablespoons Prosecco
  • 1 cup canned chickpeas--drained, rinsed and patted dry (about 9 ounces)
  • 2 medium heads radicchio (3/4 pound), coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 red bell pepper
  • + 6 more ingredients
    • 1 large garlic clove, minced
    • 3 ounces aged provolone cheese, cut into thin shavings
    • 2 tablespoons Prosecco
    • 1 cup canned chickpeas--drained, rinsed and patted dry (about 9 ounces)
    • 2 tablespoons white wine vinegar
    • 5 ounces pancetta, sliced 1/4 inch thick and cut into thin strips

1. Preheat the broiler. Roast the bell pepper under the broiler or over an open flame, turning, until charred all over. Transfer the pepper to a bowl, cover with a plate and let steam for 5 minutes. Peel, seed and core the pepper and cut it into 1/2-inch dice. 2. In a large skillet, heat 1 tables...

View full recipe at My Recipes

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