The marinated late radicchio is a flavorful, tasty, sweet-and-sour side dish, perfect alongside meat-based main courses or paired with cheeses. The special touch in this marinated late radicchio is the Onion Tears from Valdelsa by Gusto Toscano, a gourmet balsamic that makes any dish extraordinary. If you’ve never cooked marinated late radicchio, now’s the time to try it! Give it a go!
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking time: 12 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 heads Late Treviso red radicchio (PGI)
- 2 leaves bay leaves
- 2 whole cloves
- 1 tablespoon pink peppercorns
- 1 1/4 cups white wine vinegar
- 3 1/3 tbsp Onion Tears from Valdelsa by Gusto Toscano
- 7/8 cup extra virgin olive oil
- to taste salt
Tools
- 1 High-sided saucepan
- 1 Cutting board
- 1 Knife
- 1 Skimmer
- 1 Baking dish
Steps
Pour plenty of water into a large saucepan and add the bay leaves, whole cloves, white wine vinegar and a pinch of salt. Place over heat and bring to a boil. Meanwhile prepare the radicchio: wash it, drain it and cut each head into four lengthwise wedges. When the water is boiling, transfer the radicchio into it and blanch for two minutes. Then drain it, place it in a serving baking dish and season with salt, Onion Tears from Valdelsa and the pink peppercorns. Cover with extra virgin olive oil and let it marinate for one hour before serving.
Notes
The recipe is taken from “Facile con gusto” (January 2026), to which I made a few modifications to suit my taste.
