These furled radicchio leaves reminded me of stylized ocean waves, which made me think of Hiroshige's 1858 woodcut, "View of Mt. Fuji", so I put the two together in this drawing.
Radicchio Gratin with Gruyere and Pancetta
Broiling radicchio was a real revelation. In their slightly sweet balsalmic dressing, the tart leaves mellow to form a backdrop for the nutty gruyere and the salty bits of pancetta. Adapted from the Arrows Cookbook
Ingredients For the topping 2 rounds of pancetta cut into 1/4 inch dice 4 ounces Gruyere cheese, thinly sliced
For the dressing 1/4 cup balsalmic vinegar 1/2 cup olive oil 1 teaspoon soy sauce 1 teaspoon rosemary leaves, finely chopped 1 teaspoon kosher salt
2 large heads radicchio Kosher salt and freshly ground pepper
Directions Preheat the broiler For the pancetta: Saute the pancetta until lightly brown in a medium non-stick skillet with a splash of olive oil. Drain the pancetta on paper towels.
For the dressing: In a small bowl, whisk the vinegar, oil, soy sauce, rosemary and salt.
For assembling the dish: Tear apart the radicchio leaves and put them in a large (11 by 13 inch) broiler-proof dish. Pour the dressing over the leaves, stirring to coat. Scatter the pancetta over the greens and sprinkle with cheese. Broil on medium-high several inches below the flame until the radicchio wilts and the Gruyere begins to melt. This only takes a few minutes, so watch carefully. Season with salt and a few grindings of pepper.
Note: Manchego cheese and mushrooms are another good combination with the radicchio.