Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        guanciale -- (Italian pork jowl
                        -- bacon)
   4      long          radicchio di treviso
   2      tablespoons   chopped fresh rosemary leaves
   4      tablespoons   white wine vinegar
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Chop guanciale into 1-inch batonettes and place into a cold pan over medium heat. Cook until fat is rendered, about 5 to 6 minutes, and add radicchio. Sauté over high heat until wilted, add rosemary and vinegar, season with salt and pepper and toss to coat. Serve hot or at room temperature. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5718)