Baked radicchio with pancetta is an appealing winter side dish, widely enjoyed especially in the Veneto region — I love it. The radicchio’s slightly bitter aftertaste pairs perfectly with the pancetta, and this side is quick to make and also tasty at room temperature. If you’re lucky enough to have a farmer who grows it, even better, because you’ll be sure it isn’t old and overly bitter as can sometimes happen when bought at the supermarket.
Let’s see right after the photo how to prepare baked radicchio with pancetta!!
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for baked radicchio with pancetta
- 6 heads Treviso red radicchio (PGI), late variety
- 7 oz smoked pancetta
- 2 pinches black pepper
How to prepare baked radicchio with pancetta
Preparing baked radicchio with pancetta is simple and quick; first, wash the radicchio heads very well.
Remove any damaged outer leaves, then cut the root base in half and, holding the root with your hands, gently pull — this will split each head into two without scattering the leaves, which will remain attached to the root.
If the heads are particularly large, you can cut them into quarters using the same method.
Season the radicchio with freshly ground pepper and wrap each portion with two or three slices of smoked pancetta.
Preheat the oven to 374°F (190°C) then place the radicchio on a baking sheet lined with parchment paper.
Bake for 20 minutes, checking the degree of doneness and browning by observing the pancetta; if it’s browning too quickly you can cover with a sheet of aluminum foil.
Once cooked, remove from the oven and let rest for 5 minutes before serving and…
ENJOY!
Storage of baked radicchio with pancetta
Baked radicchio can be stored in the refrigerator for 2 days in an airtight container.
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