Radicchio and pancetta
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 a cooked salad mostly used to accompany fried or grilled fish, but I can eat it with all kinds of meat including a selection of salami starters.