Braised Treviso Radicchio
Treviso Radiccho is a bitter, although milder flavored type of radicchio originating from the Italian region of Veneto. Although it has the same wine-red, white-ribbed leaves of the more familiar round-shaped radicchio, Treviso Radiccho is vertical with elongated leaves.
Like its round cousin, Treviso Radicchio can be used in salads and in side dishes. It can also be grilled! Just cut it in half, lengthwise, brush with olive oil, and grill until tender.
It can also be briefly braised like other greens. To help balance out Treviso Radicchio's naturally bitter flavor, sauté it with onion in a small amount of toasted sesame oil, add some water to start the braising process, and season it at the end by diluting mellow white miso with the cooking juices to create a slightly sweet and salty instant sauce.
Makes about 3/4 cup
- 1 bunch Treviso Radicchio (about 5 ounces), sliced in 1/2 inch diagonal slices (about 3 cups loosely packed
- 1/4 cup chopped onion
- 2–3 teaspoons toasted sesame oil
- 1/3 cup water
- 2–3 teaspoons mellow white miso
Heat the toasted sesame oil in a small skillet and add the chopped onion. Sauté them for a couple minutes and then add the Treviso Radicchio, sautéing for another 3-5 minutes. Then add the 1/3 cup of water and immediately cover the pan and reduce the heat to low to allow the greens to gently steam for about 5–7 minutes.
Transfer cooking juices to a measuring cup or small bowl, add the miso and mix it in with the liquid until it is dissolved. Mix the diluted miso with the greens and serve as a side dish.
