Braised Balsamic Radicchio
Radicchio develops a rich aroma and subtle bitter bite when cooked. In this flavorful recipe, it's braised with onion, garlic, red wine, balsamic and fresh rosemary.
This recipe is part of Andrew Schloss's Sunday Dinners
4 small radicchio, stemmed and quartered
2 tablespoons olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
1 cup red wine
2 tablespoons balsamic vinegar
3 fresh rosemary sprigs
prep: 10 minutes
total: 50 minutes
baking dish or pie pan
1. In a skillet, brown the radicchio on all sides in half the oil. Remove to a baking dish or pie pan that is just big enough to hold the radicchio in a single layer.
2. Add the onion and garlic to the fat remaining in the skillet and cook for 1 to 2 minutes until the onion is softened, but not brown. Add the wine and the vinegar and bring to a boil. Pour over the radicchio, season with salt and pepper and place the rosemary over the top.
3. Bake at 375F for 40 minutes, until radicchio is tender.