Recipe Cicorietta Saltata Con Pancetta


2 lbs. chicory
1/4 lb. pancetta, diced
olive oil
Two clove garlic, chopped
1 oz. parsley, chopped
1/2 cup dry white wine

How to make Cicorietta Saltata con   Pancetta:

Clean, wash and boil the chicory. Drain, let cool and set aside.

Saute the pancetta until browned and set aside. Brown the garlic in a large frying pan, and remove. Add the chicory, saute briskly, then add pancetta and parsley. Stir well for a few minutes. Pour in the wine and let simmer until the wine has evaporated. Remove from fire and add salt and pepper to taste. Serve.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at