The sautéed radicchio and fennel is an unusual but simple and tasty side dish. For this recipe, I decided to cook it in a pan with a light onion sauté that makes the radicchio taste sweeter. It is then flavored with balsamic vinegar, which gives it color and a slightly tangy flavor, and some fennel seeds to garnish the dish. Ideal for accompanying grilled meat dishes.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Vegan
- Seasonality: Spring
Ingredients
- 5 oz Chioggia radicchio
- 5 oz fennel
- 1 small yellow onion
- to taste fennel seeds (for garnish, optional)
- to taste balsamic vinegar (optional)
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Bowl
- Cutting Board
- Knife
- Pan
- Wooden Spoon
- Lid
Steps
To prepare the sautéed radicchio and fennel…
Take the radicchio, remove any damaged leaves, and wash them thoroughly in a bowl to remove any residue. Then cut the leaves into smaller pieces or strips.
Now clean the fennel, remove the green fronds, stalks, hard base, and the outermost leaf if damaged. Wash it, cut it lengthwise in half, and then into slices (about 0.2 inches) as preferred.
Finally, peel and slice the onion. Take the pan, add the extra virgin olive oil, and sauté the onion for a few minutes.
Then add the radicchio and fennel, season with salt, add a little water to soften the vegetables during cooking, and cover with the lid. Cook for about 10 minutes until they are tender.
Then remove the lid, let the water evaporate, deglaze with balsamic vinegar, and let them dry out. Season with pepper and add fennel seeds to taste. Serve the sautéed radicchio and fennel hot.
