Radicchio Rosso alla Trevisana with Balsamic Glaze

Ingredients

• 2 heads of Trevisana radicchio 2 heads of Trevisana radicchio
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup balsamic vinegar 1/4 cup balsamic vinegar
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Cut the radicchio heads in half lengthwise and remove the core. Slice each half into thin strips.
2. 2.
   Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the radicchio to the skillet and cook for about 5 minutes, stirring occasionally, until it starts to wilt.
4. 4.
   In a small bowl, whisk together the balsamic vinegar and honey. Pour the mixture over the radicchio and stir to coat evenly.
5. 5.
   Reduce the heat to low and let the radicchio simmer for another 5 minutes, allowing the flavors to meld together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove from heat and transfer the radicchio to a serving dish.
8. 8.
   Drizzle any remaining balsamic glaze from the skillet over the top.
9. 9.
   Serve warm as a side dish or as a salad.

Treat your ingredients with care...

• Radicchio — Make sure to remove the core before slicing the radicchio. This will help to reduce any bitterness and ensure a more enjoyable eating experience.

Tips & Tricks

• For a more intense flavor, you can add a splash of red wine to the balsamic glaze.
• If you prefer a sweeter taste, increase the amount of honey in the glaze.
• Serve the Radicchio Rosso alla Trevisana with crusty bread to soak up the delicious balsamic glaze.
• Experiment with different varieties of radicchio for a unique twist on the dish.
• Add some toasted pine nuts or crumbled goat cheese for extra texture and flavor.

Serving advice

Serve the Radicchio Rosso alla Trevisana as a side dish alongside grilled meats or roasted vegetables. It also makes a delicious topping for bruschetta or a filling for sandwiches.

Presentation advice

Arrange the sautéed radicchio leaves on a platter, drizzling the balsamic glaze over the top. Garnish with a sprinkle of freshly chopped parsley or a few shavings of Parmesan cheese for an elegant touch.