Northern Italians have their favorite veggies, and Radicchio is one of them. They grill it and serve it in salads. They also use it frequently in polenta dishes and in their risottos. BRAISED RADICCHIO or Redicchio Bresato is a Northern Italian preparation featuring this beautiful ruby vegetable, on its own, with some classic Northern ingredients. It is an easy prep, with a delicious result. Topped with one of the Cheeses of the North, Gorgonzola, it offers a beautiful combination of savory, sweet, and sharp.
Serves: about 4
Prep: 15 minutes
Cook: 15 minutes
4 Tbsp. Olive Oil
4 Heads Radicchio, cleaned and quartered lengthwise
Finely Sliced Red Onion
1/3 C. Golden Raisins, soaked for about 1/2 hour in warm water and then drained
A couple of Sprigs Fresh Rosemary
3/4 C. Wild Mushrooms – tiny ones if possible or slice the larger ones
1 Tbsp. White Wine Vinegar
Splash Dry White Wine
Kosher Salt and Pepper to taste
Gorgonzola crumbled into bits for topping – Try to avoid the prepackaged Gorgonzola which is dry.
Drizzle of Extra Virgin Olive Oil if desired to finish
Rinse your radicchio and cut off the bottom root area – quarter the heads.
Heat the olive oil in a pan and cook the onion until just tender – about 4 minutes.
Then add the vinegar, wine, sugar, and salt and pepper to taste. Stir.
Add the radicchio, rosemary, drained raisins, and mushrooms. Add water and and season to taste with Salt and Pepper.
Cover the pan and let simmer for 8-10 minutes. Check after 8 minutes.
Place in a serving dish or individual plates and top with Gorgonzola. Drizzle with Extra Virgin if desired – and serve!
BRAISED RADICCHIO is so easy to prepare and is a perfect choice for a side dish to grilled meats and fish.
PARLA COME MANGI!
Comments are welcome in the “Speak Your Mind Area” beneath this post online.