Caramelized Radicchio

Cooking and caramelizing radicchio mellows its bitterness. This recipe makes a flavorful warm salad, a side for grilled meats, or a topping for crusty bread or a tartine with fresh chèvre.

Serves 4 people | prep time 10 minutes |cooking time 10 minutes  

Ingredients:

-        2 heads radicchio, quartered lengthwise  

-        2 tbsp olive oil  

-        1 tbsp unsalted butter (optional for richness)  

-        2 tbsp balsamic vinegar  

-        1 tsp honey (optional, for sweetness)  

-        Salt and freshly ground black pepper, to taste  

-        ¼  cup freshly grated Parmesan cheese  

-        Fresh parsley (optional, for garnish)  

Preparation:

1.      Prep the Radicchio:

-        Remove any damaged outer leaves from the radicchio. 

-        Cut each head into quarters lengthwise, keeping the core intact to hold the leaves together.  

2.      Heat the Pan:

-        In a large skillet over medium-high heat, warm the olive oil and butter until hot but not smoking.

3.      Sauté the Radicchio:

-        Place the radicchio quarters cut side down in the skillet. 

-        Sear for 2-3 minutes until caramelized.  Flip and cook the other cut side for another 2-3 minutes. 

4.      Deglaze with Balsamic: 

-        Lower the heat to medium. Add balsamic vinegar and honey (if using). 

-        Toss the radicchio gently to coat. Cook for another 1-2 minutes until the vinegar reduces slightly.

5.      Season and Serve:

-        Season with salt and freshly ground black pepper.  

-        Transfer to a serving platter, drizzle any remaining balsamic reduction from the pan over the radicchio.

-        Sprinkle with freshly grated Parmesan and garnish with parsley if desired.  

Bon appétit.

Forough & Le Bon Nosh Team