Radicchio has a slightly bitter taste that is mellowed when cooked. This Italian vegetable dish can be served as an antipasto or as a side to the main course.
4 ounces pancetta*
2 heads radicchio, cored and quartered
4 1/2 tablespoons champagne vinegar
2 sprigs fresh rosemary, stems removed, chopped
sea salt and pepper, to taste
Chop the pancetta into 1/2-inch dice. Place the pancetta in a saute pan over medium heat, and cook for 4 to 6 minutes.
Add the radicchio and cook until wilted, approximately 2 to 3 minutes. Add the champagne vinegar, rosemary, and season to taste with sea salt and freshly cracked black pepper. Lightly toss the contents of the pan, and serve warm or at room temperature.
Serves 4
wine suggestion
Aromatic, flowery or fairly spicy dry white such as Riesling from California or Alsace, France.
* Can be substituted with bacon.
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