Ingredienti:
1 kg di tarassaco (radicchio selvatico),
100 g di pancetta,
3 spicchi d’aglio,
50 g di olio extravergine di oliva,
sale,
pepe
Preparazione:
Dopo avere ben lavato il tarassaco mondandolo da terra, foglie costolute, radici ecc., fatelo lessare in acqua salata, scolatelo e soffriggetelo lentamente nell’olio assieme agli spicchi d’aglio e alla pancetta tagliata a dadini.
A cottura ultimata insaporite con sale e pepe e servite.
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