Grilled radicchio wrapped in pancetta

4 02 2009


Serves 6

6 heads radicchio
2 tablespoons olive oil, or more to taste
Salt and pepper, to taste
12 thin slices pancetta
Balsamic vinegar (for sprinkling)
2 Comice pears, cored and sliced into very thin wedges


1. Cut the heads of radicchio in half and lay them cut side up on a cutting board. Sprinkle with olive oil, salt, and pepper.

2. Unroll the slices of pancetta. Tightly wrap each radicchio half in a slice of pancetta. Refrigerate for 20 minutes.

3. Prepare a gas or charcoal grill for indirect grilling (one side should be hot, the other cool). Place the radicchio cut side down on the coolest part of the grill, with the stem end 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.

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

5. Arrange the radicchio cut side up on a platter and drizzle with balsamic vinegar. Lay a couple of slices of pear over each one. Adapted from Mario Batali’s “Italian Grill”

Recipe from: