Description
Discover my favorite winter recipe: Castelfranco radicchio. Learn how to transform this Italian chicory into a delightful, warm salad at Tales Of A Kitchen.
Ingredients
- 1 head of Castelfranco radicchio (or radicchio castelfranco, roughly 300g), cleaned and quartered
- 2 tbsp extra virgin olive oil, divided
- 1 clove garlic, finely minced
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Optional Add-ons for Flavor:
- 2 tbsp toasted walnuts for crunch
- 1 tbsp shaved Parmesan cheese for umami
- 2 tbsp dried cranberries for sweetness
Kitchen Equipment:
To make this Castelfranco radicchio recipe, you’ll need some basic kitchen tools:
- A sharp chef’s knife for slicing the radicchio
- A cutting board to prep your ingredients
- A large sauté pan or skillet for cooking
- A mixing bowl for tossing the radicchio with the dressing
Instructions
- Prep the radicchio: Rinse the leaves under cold water, gently pat them dry, and cut the head into quarters. If desired, soak the leaves in cold water for 15 minutes to reduce bitterness.
- Heat the skillet: Add 1 tablespoon of olive oil to a large skillet over medium heat.
- Cook the radicchio: Place the radicchio quarters in the skillet, and cut side down. Sauté for 3-5 minutes until the edges are slightly charred.
- Add garlic: Reduce the heat to medium-low and add the minced garlic. Cook for another minute until fragrant.
- Deglaze with balsamic vinegar: Pour in the balsamic vinegar, then cover the skillet. Let it cook for 5-7 minutes, allowing the radicchio to soften.
- Finish with seasoning: Remove the lid, season with salt and pepper, and drizzle the remaining olive oil. Toss gently to coat.
- Serve: Arrange the radicchio on a platter, sprinkle with optional add-ons, and enjoy warm.
Notes
The radicchio variegata di castelfranco is the main attraction in this winter dish. It deserves some delightful companions. Here are my top picks for pairings and serving ideas to make your Castelfranco radicchio recipe shine.
A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs well with radicchio’s slight bitterness. For a heartier option, try a light- to medium-bodied red like Chianti or Montepulciano d’Abruzzo.
For a complete meal, serve the radicchio with simple yet tasty side dishes. Creamy polenta or a warm bean salad offer a cozy contrast. A fresh, citrusy arugula salad adds a nice burst of freshness.
Get creative with the presentation. Arrange radicchio leaves on a platter, topping with fresh herbs, shaved Parmesan, or toasted nuts. A drizzle of balsamic glaze or your favorite vinaigrette adds flavor and texture.
Nutrition
- Calories: 80
- Sugar: 2g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg