Rose di Gorizia in Insalata

Name: Rose di Gorizia in Insalata
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Friulana
Ingredients: 350 g rosa di gorizia chicory; 100 g pancetta; 2 medium Eggs; 30 ml Extra virgin olive oil; 20 ml Red wine vinegar; 2 g Fine sea salt; 1 g Black pepper

A prized winter salad of rose-shaped Gorizia chicory dressed with warm pancetta, vinegar, and boiled egg. Known in Friulian as ròsis di Gurize.

🇮🇹Italy· Friuli Venezia Giulia

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 220 kcal

Ingredients

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Servings

350 g rosa di gorizia chicory — trimmed heads, keeping small rose shapes intact
100 g pancetta — cut into small cubes
2 medium Eggs — free-range
30 ml Extra virgin olive oil — fruity Collio or Friulian olive oil
20 ml Red wine vinegar — good quality wine vinegar
2 g Fine sea salt — to taste
1 g Black pepper — freshly cracked

Equipment

•Small saucepan
•Frying pan
•Salad spinner
•Chef's knife
•Serving platter

Nutrition

Per serving, approximate

Calories: 220 kcal
fat: 20 g
carbs: 3 g
fibre: 2 g
protein: 8 g
calories: 220 kcal

Instructions

1
Trim the outer tough leaves from the chicory, keeping the floral centres intact.
2
Rinse the delicate leaves gently in cold water and spin them thoroughly dry.
3
Lower the eggs into a small pan of boiling water and cook for eight minutes.
4
Cool the cooked eggs in cold water, then peel and roughly chop them.
5
Fry the pancetta cubes in a dry pan over medium heat until golden and crisp.
6
Pour the red wine vinegar into the hot pan to deglaze the pancetta drippings.
7
Arrange the ruby-red chicory leaves across a wide serving platter or individual plates.
8
Scatter the chopped boiled eggs evenly over the raw chicory petals.
9
Pour the hot pancetta lardons and warm pan juices directly over the leaves.
10
Drizzle with the extra virgin olive oil, season with salt and pepper, and serve immediately.

Chef's tips

Rosa di Gorizia has a delicate, crisp crunch that softens if soaked, so dry it thoroughly. Pouring hot rendered pancetta fat and vinegar directly over the leaves creates the authentic contrast between warm savoury dressing and chilled, crisp chicory.

Ingredient substitutions

Rosa di Gorizia chicory → Radicchio di Castelfranco or Radicchio Tardivo, though Gorizia chicory has a distinct rose shape and milder bitterness
pancetta → smoked bacon lardons, though unsmoked Friulian pancetta gives a more traditional flavour

Storage

Best consumed immediately once dressed; undressed dry chicory heads keep refrigerated in paper towels for up to two days.

Reheating

This fresh salad is served immediately and is not suitable for reheating.

Common mistakes to avoid

•Washing the chicory in warm water, which wilts the crisp leaves and dulls their ruby colour.
•Letting the dressed salad sit before eating, which makes the delicate rose petals soggy.
•Adding too much salt before tasting, as rendered pancetta provides plenty of salinity.

Serving suggestions

Serve immediately with crusty rustic sourdough bread to mop up the warm pancetta dressing.Accompany with a chilled glass of Friulano or Ribolla Gialla from the Collio hills.Offer as a winter starter before a rich bowl of jota or a wedge of hot frico.