Penguin UK - Jamie Oliver

To drink...
Tocai Friuliano 1998,
Roncus - Collio Orientali

Yalumba Eden Valley Viognier 1999 - Eden Valley, South Australia

Light, subtle and smooth flavours are called for here, viognier from the Languedoc could work a treat if you can't find this one but I reckon the Tocai will be the funkiest match.

Serves 2

1 radicchio, halved through the core and sliced
8 rashers of pancetta or dry-cured smoked streaky bacon
1 handful of fresh marjoram or basil, leaves picked
1 handful of pinenuts, toasted
extra virgin olive oil
balsamic vinegar
sea salt and freshly ground black pepper
2 x 225g/8oz salmon fillet steaks, skinned and pin-boned

Get a griddle pan very hot, then place your slices of radicchio on it. Char for around a minute on each side. Remove the radicchio and place in a bowl. Cook your pancetta or bacon on the griddle pan and then remove and add to the radicchio. Throw your marjoram and toasted pinenuts into the bowl and drizzle with 2 or 3 good lugs of extra virgin olive oil. Add 2 or 3 tablespoons of balsamic vinegar and season to taste. Sear off your salmon until just pink in the middle and serve with your radicchio and pancetta.

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