Pan-fried Agrodolce Radicchio

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Pan-fried Agrodolce Radicchio

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 pan-fried radicchio is another easy favourite, inspired by a classic dish in Lucio Galletto’s beautiful book The Art of Traditional Italian. Lucio uses the long-leafed Treviso radicchio, but I’ve used the more commonly-seen round Chioggia variety with equal success; try it with Treviso if you find some. Use a good agrodolce-style (bitter-sweet) vinegar, such as the delicious merlot vinegar from ALTO Olives. I sometimes make a meal of agrodolce ‘radicchio in padella’ with some cheese, crusty bread, a few anchovies and glass of interesting Lambrusco, like Lini 910 Labrusca. It’s also an excellent accompaniment to gallina in saòr (the sweet and sour pulled chicken dish of Padua).

Serves 4–8 as a side dish or antipasto

Ingredients
  • 1 radicchio
  • ¼ cup extra virgin olive oil, plus extra for drizzling (60ml)
  • 1 clove garlic, crushed
  • Salt flakes, to taste
  • 1 sprig rosemary, leaves chopped (about 1 tablespoon)
  • 1½ tablespoons agrodolce red wine vinegar (30ml)
Method
  1. Discard any discoloured outer leaves from the radicchio then cut it lengthways into 4 wedges if small, 8 if large.
  2. Place half the oil into a large heavy-based frying pan with garlic and a good pinch of salt.
  3. Place over low heat and cook for a few minutes, until aromatic.
  4. Add radicchio, cut side down in a single layer, and sprinkle with rosemary, salt, vinegar and remaining oil.
  5. Cook for 3–5 minutes, depending on size, until just starting to wilt, then turn and cook the other side for a further 3–5 minutes, until stem is just tender. If you have a particularly large radicchio, cover the pan for a few minutes in the final cooking to soften it all the way through (especially if cut into 4 wedges).
  6. Transfer to a platter, drizzle with pan juices and a little extra olive oil and serve warm or at room temperature.
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Pan-Fried Agrodolce Radicchio

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What Other Travellers Say

Fiona (Blackheath, NSW, Aus)
Fiona (Blackheath, NSW, Aus)
I thoroughly enjoyed Roberta’s trip to the Veneto and Venice. She creates wonderful bespoke small group tours with her incredible knowledge of food and wine and adds great accommodation and points of interest. It’s like travelling with your ‘besties’ – including one who’s done all the hard work researching and discovering the best and most interesting places to go, especially to eat and drink. Come with an appetite! Also factored in is time for you to do your own exploring and discover your own gems.
Belinda (Balmain, NSW, Aus)
Belinda (Balmain, NSW, Aus)
I’ve been on three of Roberta’s food and wine tours so far and each one has been an amazing well-organised experience. From historic Rome and Pompeii to the spectacular Amalfi Coast, remarkable Venice and the charming villages of Switzerland, each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local. I highly recommend Roberta’s tours to anyone who wants to discover inspired travel through great food, wine and company. I’m already looking forward to the next one!
Beverly (Woden, ACT, Aus)
Beverly (Woden, ACT, Aus)
Had a fabulous time on Roberta’s back to back tours of Veneto and Southern Italy – good to revisit places I knew well like Venice, and discover new ones like Padua. Fantastic and varied food experiences, great cooking classes, met interesting wine makers, restaurateurs and other food artisans and drank some beautiful wines. Highly recommend both tours – and doing them together. I’ll definitely be doing another tour with Roberta.
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