Braised Radicchio
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
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.
Ingredients
- 4 ounces pancetta or bacon, chopped
- (1 tablespoon olive oil, if using pancetta)
- 1 pound radicchio, cut into 4 to 6 wedges each
- 1 medium onion, finely chopped
- (2 garlic cloves, smashed)
- ½ cup dry white wine
- (⅓ cup chopped pitted olives, such as Castelvetrano)
- ½ cup chicken or vegetable stock or broth, heavy cream, or a combination
- Salt and black pepper to taste
- Grated Parmesan
- (toasted pine nuts)
- (Balsamic vinegar)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 ounces pancetta or bacon, chopped
- (1 tablespoon olive oil, if using pancetta)
- 1 pound radicchio, cut into 4 to 6 wedges each
- 1 medium onion, finely chopped
- (2 garlic cloves, smashed)
- ½ cup dry white wine
- (⅓ cup chopped pitted olives, such as Castelvetrano)
- ½ cup chicken or vegetable stock or broth, heavy cream, or a combination
- Salt and black pepper to taste
- Grated Parmesan
- (toasted pine nuts)
- (Balsamic vinegar)
Let's Cook
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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)
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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
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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)
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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)
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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
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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)