Radicchio salad and Bruciatini
Radicchio salad and Bruciatini (crispy bacon) is a classic dish of the cucina povera of Romagna
Servings 4 servings
Ingredients
- 1/2 kg of 1radicchio, a mixture of red and green
- 250 g of diced unsmoked bacon
- 30 g of wine or apple vinegar for a special occasion use traditional balsamic vinegar
- olive oil and salt to taste
Instructions
- Wash and dry the radicchio.
- Roughly chop the larger leaves with your hands and arrange the radicchio in a serving bowl.
- Pour the bacon into an already hot nonstick pan and cook, stirring, over a brisk flame (on a small stove) for a few minutes.
- Toss with vinegar, stir, allow to evaporate, and cook until the bacon is slightly brown and crisp.
- Pour the hot bruciatini over the radicchio and serve with salt and olive oil aside.
- Remember piadina or bread.