Radicchio brasato all’aceto balsamico

You cannot visit the Veneto without dining on radicchio prepared in myriad ways. This colorful bitter green, a type of chicory, is cultivated primarily in the areas around Treviso, Castelfranco, Chioggia, and Verona. It is often used in salads, but it is also wonderful braised or grilled. Here, sweet balsamic vinegar tames its natural bitterness. Two methods are given: you can blanch the radicchio, halve it, and then braise the halves, or you can cut