BRAISED RADICCHIO
4 to 6 servings
This is excellent served with fresh pasta. To lessen the bitterness, soak the radicchio wedges in ice water for 1 hour and drain well.
Cook in a large skillet over medium heat until crisp, about 5 minutes:
- 4 ounces pancetta or bacon, chopped
- (1 tablespoon olive oil, if using pancetta)
Transfer the meat to a plate with a slotted spoon and, if necessary, pour off all but 2 tablespoons of the fat. Increase the heat to medium-high and add:
- 1 pound radicchio, cut into 4 to 6 wedges each
Cook until browned on both sides and transfer to the plate with the pancetta or bacon. If needed, add a bit more olive oil to the skillet and cook, stirring, until softened, about 5 minutes:
- 1 medium onion, finely chopped
- (2 garlic cloves, smashed)
Return the pancetta or bacon and radicchio to the skillet and add:
- ½ cup dry white wine
- (⅓ cup chopped pitted olives, such as Castelvetrano)
Simmer over medium heat until the wine is evaporated, turning the radicchio once or twice. Pour in:
- ½ cup chicken or vegetable stock or broth, heavy cream, or a combination
Simmer for about 3 minutes, scraping up any browned bits in the skillet. Serve sprinkled with:
- Salt and black pepper to taste
- Grated Parmesan
- (toasted pine nuts)
- (Balsamic vinegar)