RADICCHIO DI TREVISO WITH PROSCIUTTO VENETO
: clean and cut into 4 parts a bunch of red Radicchio di Treviso and wrap around each part a thin slice of ham fat. Lay the quarters on the bottom of a heat-resistant pan, salt and pepper to taste. Add little chops of butter and put into oven for 10 minutes covered with tinfoil and for 10 more minutes without any foil. Serve hot.