Braised Radicchio

Let's Cook

1. Step 1.

   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)

2. Step 2.

   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

3. Step 3.

   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)

4. Step 4.

   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)

5. Step 5.

   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

6. Step 6.

   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)