2 lbs. chicory
1/4 lb. pancetta, diced
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.