Braised Trevisano Radicchio
Radicchio Trevisano al Tegame


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Braised Trevisano Radicchio
Radicchio Trevisano al Tegame
cookbook: La Cucina di Lidia
main ingredients: anchovies
recipe
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serves: 4 servings

Ingredients

2 tablespoons olive oil
8 garlic cloves, crushed
4 heads radicchio trevisano, trimmed at bases
¼ cup water, hot
4 anchovy fillets, coarsely chopped
1½ cups dry white wine

Directions

In a medium nonreactive skillet, heat the oil, add the garlic and sauté until golden. Add the radicchio carefully (it splatters) and the water, cover immediately, and cook over moderately high heat, stirring occasionally, until tender, about 6 minutes. Add the anchovies, lower the heat to medium, and cook 3 minutes longer.

Transfer the radicchio to a serving plate. Add the wine to the skillet and cook over moderate heat, stirring occasionally and scraping the bottom to incorporate the pan drippings with the wine. Discard the garlic and pour the lightly thickened sauce over the radicchio.

La Cucina di Lidia

Details the story of Lidia’s family and her background. The recipes reflect Lidia’s culinary heritage and regional cuisine of Northern Italy, especially Friuli-Venezia-Giulia. They include recipes for risotto with porcini mushrooms, sauerkraut with pork and palacinke- thin sweet crepes. Lidia also discusses wines and spirits of Italy and offers wine suggestions for many dishes

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