Paula Wolfert

Slow-Baked Treviso-Style Radicchio

Preparation info

  • Difficulty

    Easy

  • Serves

    3 to 6

Appears in

top 1000The Slow Mediterranean Kitchen: Recipes for the Passionate Cook

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Here's a simple bitter vegetable to serve alongside the sweet wine-cooked leg of lamb on .

Avoid any radicchio that is turning green, a sure sign of oxidation. Store treviso wrapped in paper towels in the refrigerator until ready to cook. Like most winter vegetables, freshly harvested treviso will keep well in the crisper for up to two weeks.

Nibble on a leaf—if it seems too bitter, try soaking the heads in fresh cold water for 10 minutes.

Ingredients

  • 6 heads of radicchio, preferably treviso
  • Extra virgin olive oil
  • Herbes de Provence, for sprinkling
  • Salt and freshly ground pepper
  • Balsamic vinegar, for drizzling

Method

  1. Preheat the oven to 300°F. Cut the radicchio lengthwise into halves or quarters, depending on their thickness. Brush lightly with oil and fry quickly on both sides until very dark and crisp on the outside and wilting and tender within, about 3 minutes.
  2. Place the radicchio in a baking pan and sprinkle with herbs and salt and pepper. Cover and bake for 30 minutes longer. Transfer to a platter, drizzle very lighdy with balsamic vinegar, and serve.

The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.