← Back to Search Results
grilling Italian
Radicchio in Pancetta with Pears and Balsamic

Comments: 0
 

Recipe

Bitter chicories like radicchio and endive do well on the grill–let the tips of the leaves get a little brown, but don’t char them. Cool sweet pears are a nice contrast to the crisp pancetta. You could substitute good bacon for the pancetta: this recipe might be just the reason you need to join Grateful Palate’s Bacon-of-the-Month Club (see www.gratefulpalate.com).

Yield: Makes 12 pieces

Ingredients

  • 6 heads Treviso radicchio (or substitute red/Verona radicchio or Belgian endive)
  • Kosher salt and freshly ground black pepper
  • About ¼ cup extra virgin olive oil
  • 12 thin slices pancetta
  • 2 Cornice pears
  • Good balsamic vinegar for drizzling

Directions

Cut the heads of radicchio lengthwise in half and lay cut side up on the cutting board. Season with salt and pepper and drizzle each half with a bit of olive oil.

Unroll the slices of pancetta. Tightly wrap each radicchio half in a slice of pancetta. Place the radicchio on a plate and refrigerate for 20 minutes (this will help the pancetta adhere to the radicchio).

Prepare a gas or charcoal grill for indirect grilling.

Place the radicchio cut side down on the cooler part of the grill, with the stem ends toward the fire. Cook slowly for 10 to 15 minutes, turning once, until the radicchio softens and the tips of the leaves are golden brown.

Meanwhile, core the pears and slice into very thin wedges. Set aside.

Move the radicchio to the hot part of the grill and cook for about 1 minute, turning once, to crisp the pancetta. Be careful not to let the flames lick up too high; if the radicchio begins to char, remove it from the grill.

Arrange the radicchio cut side up on a platter and drizzle with balsamic vinegar. Lay a couple of slices of pear over each one and serve immediately.


© 2008 Mario Batali
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 piece. Nutritional information is based on using 6oz of prosciutto, 1/4 teapsoon of added salt, and 1 tablespoon of good balsamic vinegar.

166kcal (8%)
137mg (14%)
18mg (30%)
279mcg RAE (9%)
871mg
42mg
5g
4g
9g
13g
10mg (3%)
222mg (9%)
3g (14%)
11g (17%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
living-raw-food Living Raw Food
by Sarma Melngailis
american-masala American Masala
by Suvir Saran
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
cooking-for-friends Cooking for Friends
by Gordon Ramsay
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?