Radicchio Letters: Bustine di Radicchio

• 1/2 pound radicchio, separated into leaves
• 1/2 pound thinly sliced speck
• 1/2 tablespoon extra-virgin olive oil
• 1/2 teaspoon caraway seeds
• 2 tablespoons white wine vinegar

1. Bring 3 quarts of water to a boil.
2. Place a colander over the boiling water and place the leaves in the colander to steam for 5 minutes.
3. Divide the leaves into 8 equal bundles and fold each bundle in half lengthwise.
4. Wrap each bundle with a slice of speck and secure with a toothpick.
5. In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat and add the packets to the pan.
6. Shake the pan to keep the packets from sticking and add the caraway seeds.
7. After 1 minute, turn the pan and add the vinegar.
8. Turn the heat up to medium-high and cook for another 2 minutes, until the meat is somewhat transparent.
9. Serve with the pan juices drizzled over.

radicchio, speck, extravirgin olive oil, caraway seeds, white wine vinegar

Taken from www.foodnetwork.com/recipes/mario-batali/radicchio-letters-bustine-di-radicchio-recipe.html (may not work)