Treviso Radicchio with Bacon

Cooking Instructions

1. If the radicchio root is very long, trim it down and pare the remaining stub all around to expose the tender core. Pull off and discard any blemished outer leaves. If using the elongated variety, or Belgian endive, cut it in half, lengthwise; if using round radicchio, cut it into 4 wedges. Make 3 or 4 parallel, lengthwise incisions in the root end. Wash in several changes of cold water, and spin or shake dry.

2. Choose a saute pan or skillet that can subsequently accommodate all the radicchio and endive, if any, snugly, in a single layer. Put in the olive oil and bacon and turn on the heat to medium. Cook the bacon, turning it occasionally, until its fat dissolves, but without letting it become crisp.

3. Add the radicchio and optional endive, turn it over a few times to coat it well, turn the heat down to low, and cover the pan. Cook until the vegetable feels tender at the base when prodded with a fork, about 25 or 30 minutes, depending on its freshness. Turn it from time to time while it's cooking.

4. When done, add salt and pepper, turn it in the pan 2 or 3 times, then transfer the entire contents of the pan to a warm platter and serve at once.