Radicchio and Bruciatini (radéch e brusadé in Romagnolo) for a typical regional side dish but also simple, fast, and tasty with radicchio and crispy pancetta cubes.
For me, it’s essential to dress this dish with Balsamic Vinegar from Modena that balances the ‘bitterness’ of the radicchio with its particular almost sweet taste.
Whenever we go out for lunch in my small town (Granarolo Faentino), I always have it after a fabulous first course at La Madia restaurant by the Bucci family, and I often prepare it at home too because it pampers you so much, it’s good and appetizing!
You can accompany it with a classic grilled meat slice but also with fish cooked in white without too many condiments or added sauces…
I’ll give you the doses, but of course, they will change if the radicchio and bruciatini are a side dish or a main dish to accompany a piece of Parmesan cheese, a boiled egg, and some rice cakes for a tasty and not too high-calorie dinner!
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RADICCHIO AND BRUCIATINI
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients RECIPE RADICCHIO AND BRUCIATINI
- 1 Chioggia radicchio (medium size)
- 7 oz pancetta (diced, I use smoked)
- tablespoons Balsamic Vinegar from Modena
- to taste salt
Tools RECIPE RADICCHIO AND BRUCIATINI
#adv
- Cutting Board
- Knife
- Pan
Preparation RECIPE RADICCHIO AND BRUCIATINI
Remove the outer leaves of the Chioggia radicchio and cut the remaining head into thin strips about 0.5 inch thick.
Wash well and dry this vegetable thoroughly, then set it aside.Cut the smoked pancetta (or unsmoked, according to your taste) and brown it without any seasoning in a non-stick pan.
Check the cooking because the pancetta should become crispy, not burnt or dry, mind you!
Add a few generous tablespoons of quality Balsamic Vinegar from Modena, count to 10, and then add the sliced Chioggia radicchio.
Add a few generous tablespoons of quality Balsamic Vinegar from Modena, count to 10, and then add the sliced Chioggia radicchio.
Minimum time for blending the aromas and foods, season with salt (for me, pepper is not needed, but as always, decide for yourself…) and you can compose this easy warm side dish that is definitely tasty!
This dish with radicchio and bruciatini is a very tasty and easy typical Romagnolo side dish!
Enjoy your meal with radicchio and bruciatini or radéch e brusadé!!
Annalisa
Tips and notes
SEE ALSO 35 VERY EASY SIDE DISH RECIPES
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