Stewed Puntarelle and Radicchio, we have long talked about puntarelle and radicchio on this blog in various recipes I have created over time. So today I would like to talk about the importance of not wasting food and how to recover it in the kitchen with simple and easy recipes. Like this one I made today with ingredients I already had at home and that are never missing in my kitchen. I could do without many things like giving up bread or pasta, but only for a day, of course. But don’t tell me to give up vegetables, and especially radicchio, because no, I won’t give it up.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 14 oz puntarelle (only leaves)
- 1.75 oz radicchio
- 2.5 tbsp extra virgin olive oil
- 1 clove garlic
- 1 hot chili pepper
- 1 tsp salt
Tools
- Pan
- Tongs
- Salad Spinner
Steps
These are the leaves of my puntarelle which I do not throw away, but cut into two or three parts after washing them, and I do the same for four leaves of radicchio.
I put the extra virgin olive oil in the pan with a clove of garlic and a piece of chili pepper. As soon as they are hot, I add the puntarelle and radicchio, cover and turn down the heat. I let them cook for 20 minutes, stirring often.
Almost at the end of cooking, I add the salt, stir and leave uncovered to let any residual cooking water evaporate. Ten minutes and the puntarelle and radicchio are ready.
If you don’t particularly like spicy food, avoid adding the chili pepper.
Here are the stewed puntarelle and radicchio ready.
A fantastic side dish that can also become a condiment for a plate of spaghetti. Try it.
Tips
I would recommend a nice plate of radicchio cooked in an air fryer, fantastic.
https://blog.giallozafferano.it/vaipinacucina/radicchio-cotto-in-friggitrice/
https://blog.giallozafferano.it/vaipinacucina/radicchio-cotto-in-friggitrice/
FAQ (Frequently Asked Questions)
Does radicchio remain bitter once cooked?
Absolutely not, some types of raw radicchio become sweeter when cooked and are sometimes not very bitter even without cooking.
Can you blanch puntarelle and radicchio first?
I would say no, they are so tender that they are ready in less than half an hour.
