Slow-roasted Radicchio with Pancetta and Raisins

Name: Slow-roasted Radicchio with Pancetta and Raisins
Cuisine: Italian
Ingredients: 1 teaspoon fresh thyme leaves; 100 ml (3½ fl oz) olive oil; 2 garlic cloves, crushed; 2 radicchio, core removed, halved through the root; 50 g (2 oz) raisins, soaked in hot water for 30 minutes, then drained and dried; 50 g (2 oz) raisins, soaked in hot water for 30 minutes, then drained and dried; 5 tablespoons balsamic vinegar; Salt and freshly ground black pepper; 2 tablespoons freshly grated Parmesan cheese; 2 tablespoons pine kernels, toasted; 8 thin slices of pancetta; Salt and freshly ground black pepper

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

2 garlic cloves, crushed
100 ml (3½ fl oz) olive oil

Europe
Italy
Side dish
Mediterranean

Method

This bitter salad leaf is often served cooked in Italy, its home country. Here it is partnered with bacon and sweet raisins.

Mix together the garlic, olive oil, thyme, vinegar and raisins to make a marinade, then season and set aside. Blanch the radicchio in boiling water for 5 minutes or until just tender, then drain well. Add the radicchio to the marinade and toss to coat. Cover with