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- Warm Escarole Salad with Shiitake Mushrooms and Pancetta
- (Insalata di Scarola con Funghi Shiitake e Pancetta)
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- Ingredients:
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- 5 tablespoons extra virgin olive oil
4 ounces fresh shiitake mushrooms, stemmed, caps sliced 1/2 inch thick
One 1/4-inch thick slice pancetta, chopped
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
2 teaspoons Dijon mustard
1 tablespoon brandy
1 large head escarole, cut into 1-inch pieces
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- Directions:
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- Heat 1 tablespoon olive oil in heavy medium skillet over medium-high heat.
Add mushrooms and saute until tender, about 2 minutes.
Sprinkle with salt and pepper.
Using slotted spoon, transfer mushrooms to paper towels; reserve mushrooms.
Heat 1 tablespoon olive oil in same skillet over medium-high heat.
Add pancetta and saute until crisp, about 2 minutes.
Remove skillet from heat.
Using slotted spoon, transfer pancetta to paper towels to drain; reserve pancetta.
Carefully whisk vinegar into drippings in same skillet.
Bring to simmer over medium heat, scraping up any browned bits.
Add Worcestershire sauce, tomato paste, mustard and 3 tablespoons olive oil, then brandy. Bring to simmer.
Place escarole in large bowl; pour warm vinaigrette over. Toss to coat.
Mix in reserved mushrooms and pancetta. Season with salt and pepper.
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- That's it!
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