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Ingredients

• 2 tablespoons extra virgin olive oil (EVOO), plus extra for liberal drizzling
• 1/4 pound pancetta, chopped
• 2 red onions, chopped
• Salt and black pepper
• 1 fresh bay leaf
• 2 pounds ground chicken
• 1 1/2 tablespoons fennel seed, lightly toasted
• 1 teaspoon crushed red pepper flakes – go heavier for extra spicy
• 1/4 teaspoon allspice
• Zest and juice of 1 orange
• 3 tablespoons rosemary (4-5 sprigs), finely chopped
• 4 cloves garlic, grated with a Microplane or the small side of a box grater
• A couple generous handfuls of grated Parmigiano Reggiano or Romano cheese
• 2 tablespoons Worcestershire sauce (eyeball it)
• 1/2 cup aged balsamic vinegar
• 3 tablespoons honey or dark brown sugar
• 1/2 endive, chopped
• 1 cup arugula leaves, shredded
• 1/2 radicchio, chopped
• 4 crusty rolls, split, toasted and drizzled with EVOO or buttered

Description

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