Radicchio in Pancetta with Pears and Balsamic

1. 1

   Cut the heads of radicchio lengthwise in half and lay cut side up on the cutting board.

2. 2

   Season with salt and pepper and drizzle each half with a bit of olive oil.

3. 3

   Unroll the slices of pancetta.

4. 4

   Tightly wrap each radicchio half in a slice of pancetta.

5. 5

   Place the radicchio on a plate and refrigerate for 20 minutes (this will help the pancetta adhere to the radicchio).

6. 6

   Prepare a gas or charcoal grill for indirect grilling.

7. 7

   Place the radicchio cut side down on the cooler part of the grill, with the stem ends toward the fire.

8. 8

   Cook slowly for 10 to 15 minutes, turning once, until the radicchio softens and the tips of the leaves are golden brown.

9. 9

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

10. 10

    Set aside.

11. 11

    Move the radicchio to the hot part of the grill and cook for about 1 minute, turning once, to crisp the pancetta.

12. 12

    Be careful not to let the flames lick up too high; if the radicchio begins to char, remove it from the grill.

13. 13

    Arrange the radicchio cut side up on a platter and drizzle with balsamic vinegar.

14. 14

    Lay a couple of slices of pear over each one and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.