Treviso radicchio with bacon

From Classic Italian Cooking – for 4 servings

  • 600-700gms radicchio
  • 1tbsp olive oil
  • 100-125gms bacon cut into narrow strips
  • salt and freshly ground pepper

Prepare by cutting into halves (endive, Treviso radicchio) or quarters (round radicchio)and paring away any tough looking root etc. Make some cuts into the root end to help cook more quickly.

Start cooking olive oil and bacon in pan big enough for all the veegtables at medium heat to dissolve the fat without becoming crisp. Add the radicchio and turn over to coat completely in the bacon fat etc. Turn the heat low, cover and cook (add a little water?). Turn from time to time while cooking.

When tender turn over a few more times and transfer everything to a serving dish. Can be prepared in advance and reheated


One comment

  1. People complaining that the red round radicchio is too bitter but fine for me; use of bacon etc was really good for the endive


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