So earlier, when I mentioned feeling ho-hum about the Italian version of the Weight Watchers zero points soup, since radicchio is expensive, I also suggested skipping it entirely or substituting the less expensive red cabbage.
I take it back! Cooked radicchio is completely gorgeous, an entirely different animal. It is also completely worth (to my taste) an occasional investment. And time-wise, it took all of ten minutes -- yes, ten -- from start to finish with maybe 5 minutes of hands-on time. Talk about quick! And I'm glad to add another good one to the collection of quick vegetable recipes.
In its raw form, radicchio's red cabbage-looking leaves are slightly bitter. (There's a photo of radicchio here, if anyone's inclined.) In its cooked form, the chewiness and bitterness survive, but in a softer, sweeter, completely wonderful way. Wow. It would pair beautifully with meat but I can also see chopping it up to stir into a roasted vegetable salad, say. Did I say Wow?!
But hey - what ELSE am I missing about radicchio? How should it be cooked?
Time to table: 10 minutes
1 tablespoon olive oil
1 head radicchio (chicory), core trimmed slightly, quartered vertically with core kept intact
Salt & pepper
1/4 cup good vinegar (balsamic would be good, I used a gorgeous zinfandel vinegar from O Olive Oil)
Heat the olive oil in a nonstick skillet on MEDIUM HIGH until shimmery. Place the quarters, cut side down in the skillet and season with salt and pepper. (Yes the timing seems weird but it works.) Cook for about 3 minutes until beginning to brown, then turn to the other cut side and cook another 3 minutes. Transfer out of the skillet for a minute and add the vinegar. It will bubble up, stir continuously until the liquid cooks out a bit and the vinegar becomes syrupy. Return the wedges to the skillet and drizzle with the vinegar. Season to taste if needed. Serve!
PRINT JUST A RECIPE! Now you can print a recipe without wasting ink and paper on the header and sidebar. Here's how.
NEVER MISS A RECIPE! For 'home delivery' of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.