Why this recipe works Chioggia radicchio might look like red cabbage, but it has more in common with Belgian endive. Both have that enjoyably bitter flavor that mellows with cooking. And, as with endive, braising is an easy and delicious way to cook radicchio. Slicing the heads into thin strips ensured a short cooking time. Cream proved to be a great braising liquid, considerably tempering the vegetable’s assertiveness. After just 5 minutes in a covered pan, the radicchio was wilted and tender. We then removed the cover and allowed the excess liquid to evaporate as the radicchio continued to simmer for another minute or so. Don’t be alarmed if the
cream turns a lovely shade of purple! This dish is especially good with pork.
SERVES: 4
TOTAL TIME: 25 minutes
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 onion, chopped fine
- 1 Granny Smith apple, peeled, cored, and cut into ½-inch pieces
- 2 heads radicchio (1¼ pounds), halved, cored, and sliced ½ inch thick
- ½ cup heavy cream
- 1 tablespoon sugar
- 1 tablespoon cider vinegar
- Salt and pepper
INSTRUCTIONS:
- Melt butter in Dutch oven over medium-high heat. Add onion and apple and cook, stirring occasionally, until golden, 5 to 6 minutes. Stir in radicchio, cream, and sugar, cover, and cook until radicchio is tender, about 5 minutes. Uncover and simmer until liquid is reduced slightly, about 1 minute. Stir in vinegar and season with salt and pepper to taste. Serve.
