Radicchio rosso (Veneto)
Radicchio is one of those wonderful leafy vegetables that changes taste and colour according to how it is prepared. This makes it highly versatile and the crisp red leaves can be served raw in salads, grilled with meat and fish and cooked with pasta, rice or bread based dishes.
This classic Veneto recipe of radicchio and pancetta is mostly used to accompany fried or grilled fish, but I can eat it with all kinds of meat including a selection of salami starters.
100 g pancetta (or mild bacon)
2 cloves of garlic
Olive oil, salt, pepper
Cut the pancetta in small pieces and fry them in olive oil
Peel the onions and cut them in wedges. Peel and slice the garlic.
Add onion and garlic to the frying pan and fry over medium heat until the start to turn soft.
Slice the head of radicchio in half and then in quarters and eights
Rinse, dry and stir fry with the other ingredients for 5 minutes.
Add salt and pepper to taste.
Serve the radicchio and pancetta while warm.
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