World Cuisine

Grilled Radicchio with Pancetta

cook 20 mins
  • 2 tablespoons olive oil
  • 1/2 tablespoon balsamic vinegar
  • 3 garlic cloves, crushed
  • 1 tablespoon chopped rosemary
  • 2 radicchio heads, cut into quarters through the core end
  • 8 pancetta slices
  • pepper
  • Pecorino cheese shavings, to serve
  • Whisk together the olive oil, vinegar, garlic and rosemary in a large non-metallic bowl and season with pepper. Add the radicchio and toss to coat. Leave to stand for 10 minutes.
  • Wrap each quarter of radicchio with a slice of pancetta.
  • Cook the radicchio under a preheated hot grill or on a hot barbecue grill for 5–6 minutes, until the edges are crisp and slightly charred, turning occasionally.
  • Serve on a platter drizzled with the remaining marinade and sprinkled with Pecorino shavings.
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