Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Radicchio is one of those winter salad leaves that goes in and out of vogue but personally I'm a fan, especially when it's grilled or roasted. The flavour changes once cooked and it makes a perfect starter or side dish.
2 large or 4 small heads of radicchio, quartered, washed and dried
4-5tbsp olive oil
120g pancetta or smoked streaky bacon cubes
For the crust
2tbsp freshly grated Parmesan
50g fresh white breadcrumbs
A couple of good knobs of butter
Preheat the oven to 180C/gas mark 5. Heat an ovenproof pan on the stove with a tablespoon of the olive oil, gently fry the pancetta for a couple of minutes, turning them as they are cooking, add the radicchio, season, spoon over the rest of the oil, cover with foil and cook in the oven for 10 minutes; remove the foil and cook for another 10 minutes, turning the radicchio and basting with the oil as it's cooking.
Meanwhile, melt the butter in a frying pan and brown the breadcrumbs on a medium heat, turning them with a spoon as they are cooking until lightly coloured. Remove from the heat and stir in the Parmesan and season.
Transfer the radicchio and pancetta to a warmed serving dish, spoon over the oil and scatter the crumbs over.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments