Treviso with Pancetta and Parmesan Recipe

Ingredients:

• 2 heads of treviso (red chicory)
• 100g of pancetta, diced
• 50g of grated parmesan cheese
• 1 clove of garlic, finely chopped
• 1 tbsp of olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Trim the end off the treviso heads and cut them in half lengthways.
3. Rinse the treviso halves under cold water and then pat them dry with a paper towel.
4. Place the treviso halves onto a baking tray and drizzle with the olive oil.
5. Distribute the pancetta and garlic on top of the treviso halves.
6. Sprinkle salt and pepper over the top.
7. Roast the treviso and pancetta in the oven for 15-20 minutes, or until crispy and cooked through.
8. Remove from the oven and sprinkle the parmesan cheese over the top.
9. Broil in the oven until the cheese is melted and bubbly.
10. Serve immediately.

Verdict:

This treviso with pancetta and parmesan dish is the perfect combination of salty, crispy, and cheesy goodness. It’s an excellent side dish for any meal, or can be served as a light lunch. The treviso has a slightly bitter taste that is balanced nicely by the saltiness of the pancetta and the creaminess of the parmesan cheese. It’s easy to make and sure to impress anyone who tries it.

Serving Suggestions:

This treviso dish would pair well with roasted chicken, pork chops, or beef tenderloin. It also makes a great addition to any Italian-themed meal. Serve it with a side of garlic bread and a glass of red wine for a complete and satisfying meal.