Wilted radicchio with vincotto Sautéed until wilted and tossed with “cooked wine.” A beautiful side dish.
Step 1: Sauté the radicchio carefully
Here’s a recipe that couldn’t be simpler – or more delicious! But as with all simple things, the attention to details is critical. First off, the radicchio needs to be sautéed until barely wilted. This will take a very watchful eye, because the vibrant veggie can turn brown in a split second.
Step 2: Make your own vincotto!
Second, making your own vincotto is a must! This tangy, aromatic condiment adds a wonderful contrast to the slight bitterness of the radicchio. And a homemade vincotto will leave you craving another mouthful of the wilted leaves.
A super easy-to-make, yet sophisticated and delectable, side dish!
Wilted radicchio with vincotto
active time: 10 min
- 1 lb (455 g) radicchio (2 medium)
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- freshly ground black pepper to taste
- 3 tablespoons vincotto
- Cut each radicchio in half lengthwise. Remove the core and cut each half crosswise in 1/4″ slices. Place in a large bowl and set aside. Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil and radicchio and sauté, tossing continuously, until the radicchio begins to wilt, but remove it from heat before it loses its vibrant color! This will take about 1 minute or less. Quickly transfer the radicchio back to its bowl. Sprinkle with the salt and pepper, and drizzle with the vincotto. Toss well, transfer to a serving platter and serve immediately.