Sunday, 21 December 2014

Chicory with pancetta - radicchio coi bruciatini

I am not sure if you can find this kind of chicory, which grows wild by the Italian rivers. Anyway, you can also use the red variety, no change in taste, but different look! Just cut the red chicory into thin stripes after washing it carefully!
My grandmother used to prepare this side dish in winter, after pig slaughtering, when she had fresh pancetta available and I dare say that it was all the supper they had, lots of fresh vegetables and a little bit of pork meat....

Fast and very simple to prepare, it will feel your kitchen with the pungent smell of vinegar! Can you smell it!?

Ingredients for 4

250 grs/ 1/2 lb. chicory
8-10 tablespoons cubed salted pancetta (unsmoked bacon)
3 tablespoons Modena balsamic vinegar 

How to:

1) Wash the chicory and drain it well. Arrange it into your dishes.

2) In a large, non stick pan saute the pancetta cubes. No grease is necessary as they will produce a lot of fat.

3) When the pancetta cubes  get crunchy, add the balsamic vinegar. Stir well and take away  from fire.

4) Dress the chicory with the pancetta cubes and its juice/grease and serve immediately. Add salt if needed, but usually pancetta is already salted.

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