Radicchio rolls

Name: Radicchio rolls
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: trevisano radicchio; pancetta; marsala wine; salt; oil

Today, our chef takes us on a short culinary journey to the Veneto and offers us a recipe for radicchio wrapped with pancetta. Everyone knows that Treviso is the home of radicchio and the source of many recipes with which to enjoy this delicious vegetable. Radicchio is prized for its nutrient content and can be prepared in many different ways, including this simple and delicious dish. The radicchio is wrapped in pancetta or bacon to make a delicate and tasty side dish, usually served as an accompaniment to some lovely grilled meat with polenta! A perfect recipe for a simple lunch or dinner party – your guests will be pleasantly surprised. Just follow our recipe and the detailed photo gallery where, step-by-step, you can see how our chef makes this simple and tasty dish. Are you ready to soak up your guests’ praise and compliments?

Ingredients

trevisano radicchio 400 grams
pancetta 150 grams Oven cooked (bacon)
marsala wine
salt
oil

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Information

15 minutes Total time

15 minutes Active time

Serves 3 persons

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Preparation

Cut the radicchio into quarters or sixths and wash it thoroughly. Wrap each piece of radicchio with a slice of pancetta or bacon. Arrange the wrapped slices on a baking tray lined with baking parchment and season well with salt. Add a dash of marsala to the radicchio, and then drizzle over some olive oil. Bake at 180°C for 10 minutes. This tasty side dish from the Veneto is ready: serve with polenta and meat.

Tips

When buying a fresh radicchio it is very important that the leaves are shiny and neither too withered nor too wet, because too much water can cause the loss of vitamin content. Since you keep it in the fridge, and to avoid too much moisture damaging the leaves, keep it in a paper bag. Also, to take away any overly bitter taste, soak it in cold water and then dress with a good balsamic vinegar.

Trivia

The denomination ‘Radicchio Rosso di Treviso’ is a protected term in Italy, meaning that it can be used only for produce made in just over twenty municipalities in the provinces of Treviso, Padua and Venice, identified by the European Union. Thus "Radicchio di Treviso" could not be used for something produced in, for example, Belluno: the improper use of the name would be subject to a legal penalty.