Radicchio with Guanciale: Treviso con Guanciale

1. 1

   Chop the guanciale into 1-inch batonettes and place in a cold pan over medium heat.

2. 2

   Cook until the fat is rendered, about 5 to 6 minutes, and add the radicchio.

3. 3

   Saute over medium heat until the leaves are wilted, then add the rosemary, vinegar and salt and pepper, to taste, and toss to coat.

4. 4

   Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.