Cooking radicchio in a pan in a simple and tasty way is absolutely not difficult. A few ingredients and a few minutes are enough to have a flavorful and healthy side dish.
When I prepare this radicchio recipe I always remember how surprising this vegetable is: intense, slightly bitter, elegant in color and incredibly versatile.
The Treviso radicchio, with its long crunchy leaves, is perfect for a pan-fried radicchio recipe that enhances flavors and textures.
During cooking the leaves become soft and juicy in a few minutes. To achieve a perfect pan-fried radicchio I add a drizzle of extra virgin olive oil, a touch of balsamic vinegar to create that irresistible sweet-and-sour contrast, and finish with crunchy walnuts, feta and sesame seeds to add texture and nutritional value.
Radicchio is rich in antioxidants and fiber, useful for digestion and intestinal health.
The walnuts provide healthy fats (omega-3) that help the heart.
The feta adds protein and calcium, making the dish more complete.
Balsamic vinegar not only flavors but also helps stimulate digestion. Sesame seeds provide calcium, minerals, plant protein, healthy fats, antioxidants and fiber, promoting strong bones, a healthy heart and digestion.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for how to cook radicchio in a pan
Pan-fried radicchio recipe
- 2 heads Treviso red radicchio IGP, late
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 1 oz walnuts
- 2 oz feta (about 1/4 cup crumbled)
- 1 tbsp sesame seeds
- 1 tsp balsamic vinegar
Tools
Pan-fried radicchio with balsamic vinegar
- 1 Frying pan
- Paper towels
Steps for how to cook radicchio in a pan
To cook radicchio in a pan choose a firm Treviso radicchio, with crunchy leaves and an intense red color with white veins.
Wash the heads under cold running water
Gently pat dry with paper towels: excess water in the pan could make it steam instead of sauté.
Coat a nonstick pan with extra virgin olive oil and heat. Add a clove of garlic and lightly brown it.
Remove it and add the radicchio heads cut in half. Cook for 5-8 minutes per side with the lid on over medium-low heat and season with salt. Cooking times may vary depending on the size of the vegetable.
The goal is for the leaves to soften, keep a bit of crunch and release their natural slightly bitter flavor without becoming limp or dark. Pour the balsamic vinegar in the last two minutes and let it evaporate.
Coarsely break the walnuts. Turn off the heat and immediately add walnuts, feta and sesame seeds to the radicchio and plate. Serve hot as a side for meats or fish, or as a light main course accompanied by crostini or brown rice.
Storage … how to cook radicchio in a pan
Let the radicchio cool completely at room temperature before storing.
Transfer it to an airtight container: this prevents it from absorbing odors from other foods and keeps the walnuts crunchy.
It keeps well for up to 2-3 days in the refrigerator.
To reduce softening of the walnuts and sesame seeds, you can add them only at serving time, reheating the radicchio on its own.
Reheat gently in a pan over low heat with a drizzle of oil.
Avoid the microwave if you want to keep the walnuts crunchy: they tend to become soft.
I do not recommend freezing.
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FAQ (Questions & Answers)
What other cheese can I use?
You can use gorgonzola, buffalo mozzarella, fresh goat cheese or ricotta.
How can I make it vegan?
To replace the feta you can use:
Silken tofu
Plant-based cheeses made from cashews or almonds, already available in organic supermarkets.
Tahini
