serves: 4 servings
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
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.