Chicory Soup

Thoroughly wash the chicory, remove any tough outer leaves and trim the root ends. Chop the chicory into 2-3 cm pieces.

Bring a large pot of salted water to a boil. Add the chopped chicory and blanch for 5-7 minutes until slightly tender. Drain the chicory well, pressing out excess water.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the diced pancetta and cook until crispy and golden, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.