Chef Michael Romano rejoins host Jeanne Benedict to continue his preparation of the Lamb Chop Scotta Dita and to create a fabulous tricolor salad. Note: The complete recipe immediately follows these tips and cooking instructions.
- To continue preparation of the Lamb Chop Scotta Dita, Romano removes the marinated lamb chops from the refrigerator and gently shakes each one to remove excess marinade.
- Next he places them on a preheated grill, where he cooks each side for about five minutes (figure A).
- While the lamb continues to grill, Romano moves on to begin preparing the tricolor salad. First, he slices a head of radicchio into 3/4" pieces (figure B).
- Romano has already divided the five cups of arugula between two bowls. Once the radicchio is sliced, he adds it to the arugula (figure C), then begins slicing each endive into small strips (figure D).
- After adding the sliced endive to the bowls, Romano combines a teaspoon of minced garlic with a quarter cup of olive oil in a saute pan, and sprinkles in a few red- pepper flakes. He heats the mixture over medium heat for just under a minute (figure E).
Note: It's important to prevent the heat from getting too high at this point since the garlic should be softened but not browned.
- To complete the salad, Romano adds the mixed greens to the garlic and olive oil mixture and tosses them gently in the heated pan for about two minutes until they've wilted (figure F).
Sauteed Insalata Tricolore 1 head radicchio, cleaned and cut into 3/4" slices
2 heads Belgian endive, cut crosswise in 3/4" slices
5 cups arugula, cleaned and coarsely chopped
1/4 cup extra virgin olive oil
1 teaspoon garlic, minced
Pinch of dried red-pepper flakes
1/4 teaspoon kosher salt
Freshly ground black pepper
Combine radicchio, endive and arugula. In a saute pan large enough to hold all of the greens, combine olive oil, garlic and red-pepper flakes. Cook together over moderately high heat for about 45 seconds to flavor the oil, but do not allow the garlic to brown. Add the greens, tossing continuously till they wilt, about 2 minutes. Season with salt and freshly ground black pepper. Serve immediately.
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Scribner Book Co./Simon and Schuster
New York, NY 10020
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