Pan-Fried Radicchio with Breadcrumbs

Pan-fried radicchio with breadcrumbs, also known as sandy radicchio, is a flavorful and wholesome side dish, ideal to pair with both meat and fish mains, tender on the inside and with a tasty crust on the outside.

How to make pan-fried radicchio with breadcrumbs? It’s an easy and quick recipe with few simple ingredients: just sauté radicchio cut into thin strips together with breadcrumbs and parmesan and after a few minutes you’ll have a super tasty side dish.

One of the strengths of this recipe is certainly that it’s ready in very little time and yet the flavor is truly delicious: the slight bitterness of radicchio, a typical winter vegetable, is mellowed by parmesan, perfect for seasoning this green.

The addition of breadcrumbs gives the dish crunch and an even more rustic taste.

Try it and you’ll see it has nothing to envy to a nice plate of roast potatoes.

If you love radicchio I suggest trying: the Red Radicchio Pesto, the side dish Potatoes and Radicchio, and the Radicchio and Gorgonzola Pasta.

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Cooking time: 10 Minutes
Portions: 4
Cuisine: Italian

399.03 Kcal

calories per serving

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Energy 399.03 (Kcal)
Carbohydrates 25.10 (g) of which sugars 2.94 (g)
Proteins 14.16 (g)
Fat 28.74 (g) of which saturated 6.46 (g)of which unsaturated 12.11 (g)
Fibers 3.16 (g)
Sodium 790.02 (mg)

Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1.5 lb radicchio (Chioggia or Trevigiano)
3/4 cup grated Parmigiano-Reggiano
1/2 cup pine nuts
2/3 cup breadcrumbs
2 tbsp extra-virgin olive oil
1 clove garlic
to taste salt

Tools

Frying pan

PROCEDURE

Wash the radicchio, cut it into thin strips and then dry it with a cloth.
Place 2 tbsp of oil in a large frying pan and sauté together with one clove of garlic for 1 minute to flavor the oil. Remove the garlic and add the radicchio.
Cook for about 5 minutes then lower the heat and continue cooking for another 5 minutes, stirring. Taste and adjust salt.
Add the breadcrumbs, pine nuts and grated parmesan, increase the heat and toss for 3 minutes, stirring continuously.
The breadcrumbs and parmesan should toast and brown slightly.
Here is your sandy pan-fried radicchio side dish, ready to serve.

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NOTES

For a stronger flavor you can replace the parmesan with pecorino.

For this recipe I used Chioggia radicchio, a variety that is slightly less bitter, but Trevigiano works perfectly as well.

STORAGE

Pan-fried radicchio with breadcrumbs is best enjoyed immediately, otherwise it loses some of its crunch. If you have leftovers, store them in the refrigerator in an airtight container for up to 1 day. When ready to eat, reheat by tossing for a few seconds in a hot pan.

OTHER SIDE DISH RECIPES

click here VEGETABLE SIDE DISHES

FAQ (Questions and Answers)

How do you remove the bitterness from radicchio when pan-frying?
To remove the bitterness from radicchio, wash it thoroughly and let it soak for 30 minutes in water with a tablespoon of wine vinegar and some lemon.
Which red radicchio is the least bitter?
The least bitter red radicchio variety is the variegated Lusia, also known as White Radicchio. It has a round shape and a compact central core with outer leaves that are white-yellow with red streaks. It’s recognized not only by its color but also by its sweet flavor, lacking the bitter aftertaste.

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