Radicchio con Pancetta


Royal Rose Radicchio
Easter Family Feat, contest winning recipe.
submited by: Lori King


4 heads radicchio
2 Tablespoons olive oil
4 ounces pancetta, finely chopped
1 medium onion, finely chopped
1 small garlic clove, minced
Salt and freshly ground black pepper to taste
2 Tablespoons dry white wine


Remove the roots of the radicchio and discard any wilted leaves.
Tear the leaves into a few pieces (4-6 per leaf) and set aside.

In a large skillet, heat the oil over moderate heat, add the pancetta, onion, garlic, and salt and pepper, and stir until the onion is golden.
Add the wine and stir 1 minute longer.
Add half the radicchio leaves, stir until they shrink in size, then add the remaining leaves and stir.

Cover the pan, reduce the heat to low, and cook till the ribs in the leaves are just tender, about 30 minutes. Uncover and, if there’s any liquid left in the pan, increase the heat and boil till it has evaporated.

Serve immediately.