📝 About This Recipe
This dish transforms the sharp, assertive bitterness of radicchio into a mellow, velvety delicacy through the magic of slow-braising. Inspired by the rustic kitchens of Northern Italy, the leaves soften in a luxurious bath of dry red wine and aged balsamic, absorbing a complex balance of sweet and savory notes. Topped with creamy Gorgonzola and crunchy walnuts, it is a sophisticated side dish that bridges the gap between earthy winter produce and elegant fine dining.
🥗 Ingredients
Main Ingredients
- 2 heads Radicchio di Chioggia or Treviso (medium-sized, halved or quartered lengthwise through the core)
- 3 tablespoons Extra Virgin Olive Oil (high quality for searing)
- 2 tablespoons Unsalted Butter (cold)
Braising Liquid & Aromatics
- 1 large Shallot (finely minced)
- 2 cloves Garlic (thinly sliced)
- 1/2 cup Dry Red Wine (such as Chianti or Merlot)
- 3 tablespoons Balsamic Vinegar of Modena (use a good quality aged variety)
- 1/2 cup Vegetable Stock (low sodium)
- 1 tablespoon Honey or Maple Syrup (to balance the bitterness)
- 3 sprigs Fresh Thyme (leaves stripped)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/3 cup Walnuts (toasted and roughly chopped)
- 1/4 cup Gorgonzola Dolce (crumbled)
- 1 tablespoon Fresh Parsley (finely chopped for color)
👨🍳 Instructions
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1
Prepare the radicchio by removing any wilted outer leaves. Cut each head into quarters (or halves if they are small), ensuring you keep a portion of the core intact so the leaves stay together during cooking.
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2
In a large, heavy-bottomed skillet or braiser, heat the olive oil over medium-high heat until it shimmers.
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3
Place the radicchio wedges in the pan, cut-side down. Sear for 3-4 minutes without moving them, until the edges are deeply caramelized and charred in spots.
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4
Flip the wedges to the other cut side and sear for another 3 minutes. Remove the radicchio from the pan and set aside on a plate.
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5
Reduce the heat to medium. Add the butter to the same pan. Once melted and foamy, add the minced shallots and cook for 2 minutes until translucent.
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6
Stir in the sliced garlic and thyme leaves, cooking for 1 minute until fragrant but not browned.
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7
Deglaze the pan with the red wine, scraping up any browned bits (fond) from the bottom. Let the wine simmer and reduce by half, about 3-4 minutes.
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8
Whisk in the vegetable stock, balsamic vinegar, honey, salt, and pepper. Bring the liquid to a gentle simmer.
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9
Carefully return the radicchio wedges to the pan, nestling them into the liquid. The liquid should come about halfway up the sides of the radicchio.
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10
Cover the pan with a tight-fitting lid and reduce the heat to low. Braise for 15-20 minutes, or until the radicchio is completely tender when pierced with a knife.
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11
Remove the lid and transfer the radicchio to a serving platter, leaving the liquid in the pan.
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12
Increase the heat to medium-high and boil the remaining liquid for 3-5 minutes until it thickens into a glossy, syrupy glaze.
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13
Drizzle the reduced balsamic glaze over the radicchio wedges.
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14
Garnish immediately with the toasted walnuts, crumbled Gorgonzola, and fresh parsley. The heat from the radicchio will slightly melt the cheese.
💡 Chef's Tips
Don't trim the core too much; it is the anchor that prevents the leaves from falling apart into a mess. If you find radicchio too bitter, soak the cut wedges in ice water for 30 minutes before cooking to leach out some of the intense compounds. Always toast your walnuts in a dry pan for 3-5 minutes before using to unlock their oils and enhance the crunch. Use a 'Gorgonzola Dolce' (sweet) rather than 'Piccante' (sharp) for a creamier, milder finish that complements the balsamic glaze. If the sauce becomes too thick or breaks, whisk in a tablespoon of warm water to emulsify it back to a glossy state.
🍽️ Serving Suggestions
Pair with a medium-bodied Italian red wine like a Barbera d’Asti or a Sangiovese. Serve alongside a roasted pork loin or herb-crusted lamb chops to cut through the richness of the meat. Place a wedge over a bed of creamy polenta for a comforting vegetarian main course. Accompany with crusty ciabatta bread to soak up the extra balsamic braising liquid. Serve as part of a warm winter salad alongside roasted beets and arugula.