Curry powder isn’t a traditional Italian ingredient, but over time it has found its way into Italian cuisine simply because of Italy’s geographic location and influences from its neighbors. I love the flavorful blend of spices in curry powder, which marries well with mayo and chicken. The radicchio adds a touch of bitterness and the pancetta a perfect crunch.

　　

Ingredients

4 servings

　　8 ounces thinly sliced pancetta, about 8 slices

　　1/2 cup plus 2 tablespoons mayonnaise

　　1 tablespoon curry powder

　　1 tablespoon freshly squeezed lime juice

　　2 teaspoons honey

　　1 1/2 teaspoons minced peeled fresh ginger

　　3 1/2 to 4 cups diced roasted chicken (from a 2-pound store-bought roasted chicken)

　　1 1/2cups shredded radicchio

　　4 ciabatta rolls

　　

Step 1

Fry the pancetta slices in a large skillet over high heat until crispy. Drain the pancetta on paper towels and set aside.

　　

Step 2

In a large bowl, combine the mayonnaise, curry powder, lime juice, honey, and ginger. Stir to combine. Add the chicken and radicchio and stir to coat with the dressing.

　　

Step 3

Slice the rolls in half. Spoon the chicken mixture onto the bottom halves of the rolls. Top with pieces of the crispy pancetta and the roll tops and serve.

　　Reprinted with permission from Giada's Kitchen: New Italian Favorites by Giada De Laurentiis. Copyright © 2008 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.