The bitterness of the radicchio leaves tastes brilliant with
the tangy fruit and balsamic dressing. This is great with grilled fish or meat
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| Grilled radicchio with crispy pancetta |
Serves 6 as aside
Grilled radicchio with crispy pancetta ingredients: 2 heads
of radicchio, outer leaves removed. 6 think slices pancetta. 25 pine nuts. 50g
raisins. 1/4 cup (60ml) balsamic vinegar. 1 tbs honey. Extra virgins olive oil.
Handful of wild rocket
Grilled radicchio with crispy pancetta recipe: 1- Place a
chargrill pan over high heat and leave for a few minutes to heat up. Slice
radicchio into rough 2.5cm wedges, cutting through the stalk so they stay
together. In batches, place the wedges, cutting through the stalk so they stay
together. In batches, place the wedges on the screaming hot chargill, cut-side
down, turning when bar-marked. 2- Meanwhile, place a large frypan over medium
heat and add the pancetta. Fry until golden and crispy, then set aside. Reduce
the heat to low and add the pine nuts to the pan, toasting for a couple of
minutes until lightly golden-keep an eye on them to make sure they don't catch.
Add the raisins, vinegar and honey, and leaves to bubble away for 1 minute or
until the raisins plump up and the liquid reduces to a sweet sticky dressing.
Stir through a good lug of extra virgin olive oil, then season to taste. 3-
Toss the chargrilled radicchio in the sticky dressing, then spread on a serving
platter. Crumble over the pancetta and serve topped with rocket
