Radicchio is a wonderfully versatile vegetable. In Italy it’s popular cooked as well as in salads; the cooking softens the bitterness and brings out a touch of sweetness. I often shred it and toss it through pasta with some garlic and olive oil for a quick meal. This recipe is inspired by a classic dish in Lucio Galletto’s beautiful book The Art of Traditional Italian, he uses the long-leafed Treviso radicchio, but I’ve used the round Chioggia variety most often seen in Australia with equal success – try it with the Treviso if you find some. Use a good agrodolce-style (bitter-sweet) vinegar, such as the delicious merlot vinegar from ALTO Olives.
Serves 4 as a side dish
Share page on: