While I was visiting family in Italy last year, I was introduced to a new type of radicchio called Radicchio Trevisano.
Since I was near Treviso, I thought this was something only found there. Lo and behold, I found the same type of radicchio here in California! It has the coloring of normal round radicchio but it is shaped like a large endive. It has the same flavor as radicchio, which as a raw salad is a little too bitter for me. But cooked in this manner on the stove, the bitterness disappears somewhat and it is delicious.
This method can also be used for endive…I’ve made them both and always enjoy this simple preparation!
Gorgonzola or parmesan cheese (optional)
Cut the radicchio lengthwise, cutting through the stem.
Rinse under cold water in case there’s some grit between the leaves.
Heat some olive oil in a pan.
Place the radicchio halves in the pan. Cook until beginning to get golden.
Turn them over and brown the other side. The lettuce will start to get wilted. Sprinkle with balsamic vinegar and season with some salt and pepper.
Keep cooking and turning until they get to be a little charred.
If you like, you can sprinkle some cheese over them. They are delicious either way!