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long Radicchio butter extra-virgin olive oil onion garlic salt red wine vinegar freshly ground black pepper saute pan baking dish
Viewed: 24 - Published at: a year agoIngredients
- 1 1/2 pounds round or long radicchio, 2 or 3 firm heads
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil
- 1 medium-large onion, peeled and sliced in 1/4-inch-thick half-moons (2 cups)
- 3 plump garlic cloves, smashed and peeled
- 1 teaspoon coarse sea salt or kosher salt, or to taste
- 1 tablespoon red wine vinegar
- Freshly ground black pepper to taste
- 1 cup freshly grated Grana Padano or Parmigiano-Reggiano
- A heavy saute pan, 12-inch diameter or wider, with a cover
- A baking dish or shallow casserole, 9 by 13 inches or similar size
Method
- Trim the radicchio heads, discarding wilted or bruised outer leaves and slicing off the very bottom if tough and discolored (dont remove the core).
- Slice the heads in quarters or sixths, into wedges about 3 inches wide.
- Cut through the core, so the leaves are held together.
- Arrange a rack in the center of the oven, and heat to 375 .
- Put the butter and 2 tablespoons of the olive oil in the skillet, and set over moderate heat.
- When the butter is melted and foaming, stir in the onion and garlic and cook for a minute, then lay in all the radicchio wedges in one layer.
- Sprinkle on the salt, cover the pan, and cook slowly, turning the wedges over and stirring the onion every couple of minutes.
- After 10 minutes or so, when the radicchio is softened slightly but still firmly holding its shape, stir the vinegar with 1/2 cup water and pour into the pan.
- Raise the heat a bit and bring the liquid to the boil, turning the wedges and stirring.
- Cook for a couple more minutes, until the pan juices are reduced and syrupy and the wedges are lightly caramelized.
- Remove the skillet from the heat, and arrange the radicchio wedges in the baking dish in one layer.
- Spoon the onion all around, and pour the skillet liquid over.
- Drizzle on the remaining 2 tablespoons olive oil, season with freshly ground black pepper, and sprinkle the grated cheese in an even layer, covering the radicchio.
- Tent the dish with aluminum foil, pressing it against the sides.
- Bake covered for about 20 minutes, remove the foil, and bake another 5 minutes or more, until the radicchio wedges are tender and moist and glazed golden on top.
