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● Pancetta, Oyster and Radicchio Rosso di Treviso Crostini
1 tablespoon extra-virgin olive oil
4 ounces pancetta, diced
1 head radicchio rosso di Treviso, julienned
3 tablespoons red wine vinegar
3 ounces canned oysters, drained and diced
salt and freshly ground pepper
1 loaf French bread, sliced
1⁄4-inch thick and toasted
1 lemon, quartered and thinly sliced
In a nonstick skillet over medium heat, warm the olive oil. Add the pancetta and cook until golden. Lower the heat and add the radicchio and vinegar. Cook for 3 minutes, or until the liquid has evaporated. Add the oysters, then remove the skillet from the heat. Season with salt and pepper and set aside to cool. Spoon some of the mixture onto each slice of bread and garnish with lemon slices. ● Serves 4
Wine
Suggestion, Light-Bodied with a delicate bouquet:
Casetta-Gavi DOCG,
Icardi-Cortese
L'Aurora