Sautéed Radicchio

Dana Gallagher
Serves 4 Hands-On Time: 10m Total Time: 20m

Ingredients

  • 2 heads radicchio
  • 2 tablespoons red wine vinegar
  • 1 large clove garlic, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 oil-packed anchovy fillets, finely chopped (optional)
  • 5 tablespoons olive oil
  • 8 sprigs fresh oregano

Directions

  1. Cut each head of radicchio in half lengthwise, and then cut each half into 4 wedges (leave the cores intact; they'll help hold the wedges together). Set aside.
  2. In a small bowl, whisk together the vinegar, garlic, salt, pepper, anchovies (if using), and 3 tablespoons of the oil; set aside.
  3. Heat the remaining oil in a large skillet over medium heat. Add the radicchio in a single layer and cook for 3 minutes. Turn the radicchio, add the vinaigrette and oregano, and cook until the radicchio is tender and slightly browned, about 3 minutes more. Serve warm or at room temperature.
By Frank Mentesana,  October 2006

Quick Tip

Always allow a pan to cool completely before washing. Dramatic temperature changes can cause warping.

Nutritional Information

  • Per Serving
  • Calories 177Calories From Fat 92%
  • Fat  18g
  • Sat Fat  3g
  • Cholesterol  3mg
  • Sodium  357mg
  • Carbohydrate  3g
  • Fiber  1g
  • Sugar  1g
  • Protein  2g
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

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