One might not think to cook a leafy vegetable (other than spinach or beet greens), but radicchio trevigiano is a special case, thanks to its thick crunchy ribs, which stand up well to being cooked. Moreover, it has a pleasing bitterness that works very well with vinegar and will contrast nicely with the sweetness of the raisins.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 4 heads radicchio Trevigiano (you'll want radicchio tardivo, which has more pronounced ribs, if possible)
- A red onion, peeled and finely sliced
- 1/3 cup + 1 tablespoon (60 g) raisins, plumped for a half hour in warm water to cover
- A 3-inch (7.5 cm) sprig of fresh rosemary
- 1 tablespoon white vinegar, ideally white wine vinegar
- 3 tablespoon Olive oil
- Salt and pepper to taste
Preparation:
Rinse the radicchio quite well and quarter each plant lengthwise.
Peel and slice the onion. Heat three tablespoons of olive oil in a broad skillet and sauté the onion over a gentle flame. When the onion has wilted and become pale brown (don't let it burn) add the vinegar and a pinch of salt.
Add the radicchio, the rosemary, and -- after draining them -- the raisins. Sprinkle a little water over all, season to taste with salt and pepper, cover, and simmer for 10 minutes. Serve at once, with a roast or a stew.
Yield: 4 servings braised radicchio.
Peel and slice the onion. Heat three tablespoons of olive oil in a broad skillet and sauté the onion over a gentle flame. When the onion has wilted and become pale brown (don't let it burn) add the vinegar and a pinch of salt.
Add the radicchio, the rosemary, and -- after draining them -- the raisins. Sprinkle a little water over all, season to taste with salt and pepper, cover, and simmer for 10 minutes. Serve at once, with a roast or a stew.
Yield: 4 servings braised radicchio.
