1 head of red chicory

2 medium-sized potatoes

150 g unsmoked pancetta

3 tablespoons of Balsamic Vinegar of Modena PGI

extra virgin olive oil

q.s. salt

Wash and cut the red chicory into thin strips. Wash, peel, dice the potatoes and boil in water until soft, but not overcooked. Drain the potatoes and put them in a soup-tureen on the strips of red chicory, salt and sprinkle with a dribble of oil.

In a pan without any fat, brown the diced pancetta until crispy (hence the name Bruciatini, i.e. slightly burnt), dress with Balsamic Vinegar of Modena PGI, then remove from the heat: the heat will caramelise the cooking liquid.

Pour the pancetta in the soup-tureen and serve immediately.