Preparation Steps
- In a pan, heat the olive oil on low heat, add in the clove of garlic.
Cook until lightly brown on all sides.
- Turn up the heat, rough chop your head of radicchio, removing the core and cook down for a couple of minutes until the radicchio wilts.
- Turn the heat down, chop up your prosciutto or bacon and add to the pan.
You want to render the fat of this slowly - if you have the heat too high, the pork will crisp up & become chewy - you dont want this with the soft radicchio.
- Allow to cook until most of the moisture in the pan has cooked out.
The radicchio & pork should still be soft.
Season with salt & pepper.
Remove the clove of garlic and drizzle over the sapa or balsamic & honey mixture.
Check your seasonings.
- Toast the bread, top with a slice of pecorino then a spoonful of the mixture and serve immediately.
Goes great with a glass of red wine.