Sautéed Radicchio

Sautéed red radicchio, a vegetable typical of the Veneto regions, is a simple and tasty side dish that brings out the slightly bitter taste of this winter vegetable. Here is the recipe for preparing sautéed radicchio.

Ingredients

• 1 or 2 heads of Treviso red radicchio or Chioggia radicchio
• 2 tablespoons of extra virgin olive oil
• 1 clove of garlic (optional)
• Salt, to taste
• Black pepper, to taste
• A drizzle of balsamic vinegar or red wine (optional)

Preparation

1. Clean the radicchio by removing the outermost damaged leaves and the root. Then, cut it into halves lengthwise and wash it under running water.
2. Cut the radicchio into not too thin strips.
3. Heat the extra virgin olive oil in a pan and, if desired, add a clove of garlic to flavor the oil. Sauté the garlic until golden, then remove it as soon as it starts to color.
4. Add the sliced radicchio to the pan and sauté over medium-high heat for a few minutes, until wilted to your liking.
5. Season with salt and pepper to taste.
6. If you like, towards the end of cooking, you can add a drizzle of balsamic vinegar or a splash of red wine, which will contribute to a sweet and sour note and soften the bitterness of the radicchio.
7. Continue cooking until the liquids have evaporated and the radicchio is well caramelized.
8. Serve hot as a side dish for both meat and fish main courses.

Curiosity

Red radicchio can have different variations in the kitchen, besides being served sautéed. It also goes well raw in salads, for example, dressed simply with oil, salt, and a little vinegar, or can be used as an ingredient in risottos and pastas to give a touch of unique color and flavor.