Oven roasting radicchio mellows its bitterness and brings out its rich nuttiness. Wrapping it in pancetta* gives it an extra flavor boost. Look for pancetta that’s very thinly sliced; it will crisp up better. For a vegetarian side dish don’t use the pancetta, it’s still very good.

Solar Roasted Pancetta-Wrapped Radicchio


3 heads radicchio

3 tablespoons kosher salt

extra-virgin olive oil

12 to 18 slices of pancetta


Set Global Sun Oven out to preheat

Trim the base of each radicchio head, leaving the core intact, remove any damaged outer leaves. Quarter each head lengthwise through the core, cut large heads into 6 wedges. Stir the salt in a bowl of cold water until dissolved. Add the radicchio wedges and weight them down with a small plate to keep them submerged. Soak for 10 minutes, drain, and pat dry with paper towels. Brush a baking sheet with olive oil. Wrap each radicchio wedge with a pancetta slice and secure it with a toothpick. Place the wedges on the baking sheet and roast in the GSO until the pancetta is crisp an the radicchio is soft, about 30 minutes.

Makes 4 to 6 servings

*Pancetta is an Italian-style bacon that is cured but not smoked.

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