Slow-roasted Radicchio with Pancetta and Raisins

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 2 garlic cloves, crushed
  • 100 ml ( fl oz) olive oil
  • 1 teaspoon fresh thyme leaves
  • 5 tablespoons balsamic vinegar
  • 50 g (2 oz) raisins, soaked in hot water for 30 minutes, then drained and dried
  • 2 radicchio, core removed, halved through the root
  • 8 thin slices of pancetta
  • 2 tablespoons pine kernels, toasted
  • 2 tablespoons freshly grated Parmesan cheese
  • Salt and freshly ground black pepper


    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 clingfilm and leave to marinate at room temperature for 2 hours.

    Preheat the oven to 200°C/400°F/gas mark 6. Remove the radicchio halves from the marinade and wrap each one in 2 pancetta slices. Arrange them in a baking dish, pour over the marinade and place in the oven. Roast until the radicchio leaves are crisp and wilted; this will take 45 minutes-1 hour. Serve hot from the oven, sprinkled with pine kernels, Parmesan and remaining cooking juices.