Virtus Radicchio Saute
I heart this radicchio! Not just because it’s beautiful and tells you sweet nothings while you slice it, but because it tastes great, too. This chicory looks a lot like a tall, thin head of romaine, but the leaves are wrapped like a rose and make a lovely picture when sliced crosswise. This recipe couldn’t be simpler, and it’s a method more than a recipe, but learn it and use it, often. You will become as boring as me in your cooking, yet everything will taste delicious.
Preparation
Ingredients
– 1 head Virtus Radicchio, rinsed
– garlic in some form–green, scapes or cured cloves
– olive oil for sauteing
– sea salt
You can slice the radicchio lengthwise into quarters, or crosswise into one-inch slices, as shown below:
If you slice it lengthwise, leave the core intact so the leaves hold together. This will make it easier to turn it.
Heat olive oil in heavy (preferably cast-iron) skillet over medium-high heat. Lay the radicchio quarters or slices in and sprinkle sea salt generously over it all. Leave it for 5-7 minutes. Maybe check it after four or five minutes to make sure it isn’t burning, but we want it to caramelize and brown, and get a little crispy even.
Turn it over when it gets to this point and add in the garlic in whatever form you have–you don’t want this to burn, it gets bitter. Try to stir the garlic during the remaining 5-7 minute cooking time so it browns lightly, but doesn’t burn. You may want to sprinkle a little more sea salt on this side, depending on how much you salted the other side.
Serve as is, or sprinkle a bit of cave-aged gouda or parmigiano over it. It’s great served with meat, if that’s your thing.