Treviso radicchio in a pan is a very easy and tasty side dish to make. As you may already know, I am from Venice, so Treviso radicchio is a staple for me throughout autumn and winter. Treviso radicchio comes in two varieties: the early Treviso radicchio and the late Treviso radicchio. The early Treviso radicchio has wider leaves, a more bitter flavor and is less expensive; the late Treviso radicchio has narrow leaves, is whiter, more expensive but much tastier and less bitter. Treviso radicchio is a red radicchio and the late variety is also IGP. You can cook Treviso radicchio in many ways; this is the simplest version and best highlights its flavor. I suggest also checking many other radicchio recipes—you will surely find many other ideas for your lunches and dinners. Now, let’s see how to make Treviso radicchio in a pan and if you try it, let me know. Barbara
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to prepare Treviso Radicchio in a Pan
- 4 heads Treviso radicchio
- to taste Salt
- to taste Pepper
- to taste Extra virgin olive oil
How to prepare Treviso Radicchio in a Pan
Let’s start preparing Treviso radicchio in a pan. Wash the radicchio very well, remove any discolored or damaged leaves and trim the tough core. Cut each head into 4 parts; if a head is large you can cut it into more pieces.
Heat a non-stick pan and add 2 tbsp of extra virgin olive oil. Place the radicchio in the pan and cook for 5 minutes, then turn the radicchio, season with salt and pepper and continue cooking for another 5 minutes.
When the radicchio is cooked, remove it from the pan and carefully place it on a serving plate. Adjust seasoning with salt and pepper and, if necessary, add a drizzle of extra virgin olive oil.
How to store Treviso Radicchio in a Pan
You can keep it in the refrigerator for 2-3 days in a covered container, or you can freeze it for a few months.
