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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