Pan-steamed Radicchio

We take a dip into the Veneto for this pan-steamed radicchio, a great side dish to serve with roasted meats and polenta. With little effort and not much expense (as long as you buy the radicchio when in season) you get a particularly versatile side-dish, suitable to accompany many different main courses, healthy and tasty, and enjoyed by everyone. Steamed radicchio is also ideal as part of a Christmas lunch. So simple to make, this dish is also highly attractive, making your meal not just extremely tasty but also beautiful to look at. There only remains the task of running to the market to buy some top quality, fresh and crisp radicchio: the other ingredients are simply olive oil and salt. Even if you're a beginner when it comes cooking, this recipe is absolutely within your reach.

Split the radicchio heads into four segments and rinse them thoroughly under running cold water. This is important in order to remove the bitterness that is deposited on the ends of the leaves. Heat a frying pan with a little olive oil and neatly arrange the segments of radicchio. Salt immediately the pan heats up and then and cover with a lid. Cook in this way, turning the radicchio half way through, such that they are softened but retain a little bite. Serve as a side dish for meat or polenta.

Treviso radicchio sautéed with balsamic vinegar

This modern, gourmet twist on a traditional side dish adds freshness and brightness to Treviso radicchio. Simply wash and clean the red chicory, gently sauté it with a drizzle of olive oil, then season at the end with salt, a pinch of sugar, and a splash of balsamic vinegar. Alternatively, use a balsamic glaze for garnish. The result is a flavourful sweet-and-sour red chicory dish, perfect for any occasion.

Red chicory with pancetta or other cured meats

The pairing of Treviso red chicory with pancetta is classic and delicious. As pancetta contains its own fat, you can reduce or skip extra oil or butter. Use a non-stick pan and cook the chicory directly in the pancetta fat for maximum flavour. If you’re using speck, add it later in the cooking to prevent it from drying out. This dish works both as a side and as a tasty filling for focaccia or savoury pies.

Treviso radicchio with raisins

This sweet-and-savoury variation gives a twist to traditional Treviso radicchio. Inspired by Venetian cuisine, this dish echoes the flavours of classic recipes like sarde in saor. Be sure to soak the raisins ahead of time to soften them before tossing them into the pan.

Red chicory with cheese: stewed or au gratin

Adding cheese transforms this humble vegetable into something special. After sautéing the radicchio, top it with sliced or grated cheese and let it melt gently. For a crispy finish, let it sit undisturbed with a bit of butter until a crust forms. For a softer, more delicate version, cover the pan and stir occasionally. Either way, you get a warming, flavourful side dish.