Warm radicchio, kipfler, pancetta and cacciotta salad

AT A GLANCE

  • Serves 4 people

  • 400 gm kipfler potatoes, scrubbed
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 2 golden shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 100 gm flat pancetta, cut into batons
  • 2 tbsp balsamic vinegar
  • 1½ tbsp lemon juice
  • 1 head radicchio, cut into wedges
  • 200 gm cacciotta (see note)
01   Place potatoes in a saucepan of cold salted water, bring to the boil and cook for 15-20 minutes or until just tender, drain and cool, then peel and slice thickly lengthways.
02   Heat oil in a large frying pan over medium-high heat, add shallot and garlic and cook for 2-3 minutes or until soft. Add potatoes and pancetta and cook for 3-4 minutes or until pancetta is crisp, then add vinegar and lemon juice, remove from heat and season to taste with sea salt and freshly ground black pepper.
03   Place radicchio in a bowl, add potato mixture, toss to coat, coarsely crumble over cacciotta, season to taste, combine and serve warm.

Note Cacciotta is a semi-soft cheese made from cow's and/sheep's milk. We used a chilli and rocket version available from Paesanella Cheese, Fratelli Fresh and Simon Johnson. If unavailable, substitute with plain cacciotta.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

May 2007

May 2007

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