The gratinated radicchio and pancetta rolls are a tasty side dish or a light main course that can be prepared quickly with a few basic ingredients and can also be prepared in advance to be gratinated just before sitting at the table. We often use late Treviso radicchio since we live in the area where this excellent vegetable is mostly produced; it wins you over with its sharp and slightly bitter but at the same time slightly sweet flavor and its crunchiness. It’s really good even raw in a salad or in lasagna — if you can buy it from a trusted farmer, even better.
Curious? Let’s find out together how to prepare the gratinated radicchio and pancetta rolls right after the photo, as always!!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the gratinated radicchio rolls
- 6 heads Treviso red radicchio IGP, late variety
- 7 oz rolled pancetta
- 5 tbsp breadcrumbs
- 5 tbsp Grana Padano PDO (grated)
- 1 clove garlic
- 1 tbsp parsley
- 2 tbsp extra virgin olive oil
- 2 pinches salt
- 2 pinches pepper
How to prepare the gratinated radicchio and pancetta rolls
Prepare the gratinated radicchio and pancetta rolls by dividing each head into 4 parts starting from the root.
Place them cut-side down in a large skillet lightly oiled and let them wilt with the lid on for a few minutes.
Remove them from the skillet and wrap each piece of radicchio with one or two slices of pancetta, covering from the root upwards.
Arrange them in an oiled baking dish.
In a baking dish mix the parsley and the garlic very finely chopped with the breadcrumbs and the grated cheese, season with salt and pepper.
Preheat the oven to 392°F and sprinkle the radicchio with the mixture just prepared, working it in between the leaves with a spoon.
Bake and brown the gratinated radicchio and pancetta rolls for 15 minutes or until a golden crust has formed on the surface.
Serve the radicchio piping hot.
Storage for gratinated radicchio rolls with pancetta
The radicchio rolls can be stored in the refrigerator for 2 days. Before eating, quickly reheat them in the oven at 266°F.
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