The sautéed radicchio is a quick and simple side dish to prepare. For this recipe, I used early Treviso radicchio, with long and wide leaves, but you can also use the late variety with curled leaves or Chioggia with its round shape. It is cooked in a pan with a light sauté of onion and extra virgin olive oil. Ideal for accompanying meat dishes, cheeses, or to add to other recipes.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Vegan
- Seasonality: Fall, Winter
Ingredients
- 7 oz early Treviso red radicchio
- 1.75 oz golden onion
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Food scale
- Knife
- Cutting board
- Pan
- Lid
- Wooden spoon
Steps
To prepare the sautéed radicchio…
Peel and slice or chop the onion, then let it soften in a pan with extra virgin olive oil, stirring with the wooden spoon.
While the onion is cooking, peel the radicchio and wash the leaves under cold running water. You can decide whether to cut the leaves into smaller pieces or leave them whole.
Put the radicchio in the pan, add a little water, cover with the lid, and cook the radicchio for about 10 minutes until it is wilted and soft.
Then remove the lid, let the water formed during cooking evaporate, and finish cooking for another 5 minutes or so until it is completely dry. Salt and pepper. Serve the radicchio hot.
Tip
To give more flavor and color to the radicchio, you can deglaze it with dry red wine.
