The red radicchio leaves in a pan are an easy and quick recipe; cooking in a pan makes them soft and not very crunchy. This typical radicchio from the Treviso area is easy to find from direct growers, who often sell the outer leaves loose, considered “waste” from manual cleaning of the head (here is the technique for growing Treviso radicchio). Their price is economical and they are ideal for quick cooking in a pot or in the oven.
SEASONALITY of #redradicchio #late (Spadone di Treviso): from November to March.
RECIPES with Treviso red radicchio
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Fall, Winter
- Energy 59.25 (Kcal)
- Carbohydrates 6.35 (g) of which sugars 0.85 (g)
- Proteins 2.03 (g)
- Fat 3.47 (g) of which saturated 0.53 (g)of which unsaturated 0.17 (g)
- Fibers 1.28 (g)
- Sodium 160.36 (mg)
Indicative values for a portion of 130 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
Red Radicchio in a Pan
- 1.87 lbs Treviso red radicchio IGP, late variety (leaves only)
- 1 tbsp extra virgin olive oil (can be omitted in cooking and added before serving)
- to taste fine salt
Tools
- Pan large and spacious (with lid)
- Wooden Spoon wooden
Red Radicchio in a Pan
Wash the loose leaves in plenty of water; they are bulky, and I wash them directly in the kitchen sink.
In a large pot, pour a drizzle of oil and part of the washed leaves, roughly drained from the water. Cover with a lid.
As they wilt and lose volume, add more leaves and salt.
Cook for 15 minutes or until the desired degree of doneness is reached.
Serve the Treviso radicchio leaves hot, warm, or cold. If desired, add a drizzle of raw extra virgin olive oil.
OVEN COOKING
Wash the leaves, drain them well, and season with oil and salt. Place them on the large oven tray in a single layer.
Bake at 340°F (170°C) in a preheated static oven, on a low shelf, for about 15 minutes. Stir as needed and make sure they do not burn.
Serve with balsamic vinegar or lemon juice.
Variations for Cooked Radicchio in a Pan
– for more flavor: sauté with balsamic vinegar (or soy sauce)
– for a crunchy note: add a couple of tablespoons of breadcrumbs towards the end of cooking
– for a spicy note: season with chili pepper or paprika
– freshness note: serve with thin slices of green or red apple (with peel if organic)
– rich flavor: sprinkle with (vegetarian) cheese or nutritional yeast flakes
Red Radicchio in a Pan – Ideas for Omnivores
Add diced bacon, speck, or other cured meats (raw or quickly sautéed in a pan) before serving the cooked red radicchio.
Other Recipes with Radicchio
How is Treviso radicchio grown?
Lasagna with Red Radicchio and Speck
Sweet and Sour Verona Red Radicchio
Snacks with Round Red Radicchio
STORING Cooked Red Radicchio
To store cooked red radicchio, let it cool and place it in an airtight container in the refrigerator, where it keeps for up to 4 days. Alternatively, freeze it in portions to store it longer.
