Sweet and sour radicchio preserved in oil
There are dishes that manage to win us over with their simplicity, to the extent that - even when out of season – they manage to get our mouths watering at the very thought of them, seducing us with their simple but rich flavour, and, on occasion, their fragrance. Today we have some lovely radicchio for you, a vegetable product that is appreciated not only for its taste but also for its lightness, and which is popular amongst those who are obliged to adopt a diet for maintaining bowel regularity. With this recipe from our chef, who combines sweet and sour radicchio in an oil-based preparation, you will always have in your kitchen cupboard a lovely delicacy both in and out of season: are you ready to get to work to ensure you always have to hand this lovely preserved radicchio?
Ingredients
* approximate values per serving
Preparation
Warm a mixture of water, vinegar, sugar and salt. Cut the radicchio into sixths and rinse under cold water very thoroughly. Cook the radicchio in the freshly made water and vinegar mixture for 5 minutes. Drain the radicchio and let it rest on some kitchen paper or tea towel for an hour. Put the radicchio in jars in a circular fashion so that it completely fill the jar. Slowly pour the oil into the jars until they are full, then release any air bubbles with a knife. Replace the lid on the jars and let them rest for at least 40 days somewhere dark and cool.
Step by step
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Cut the radicchio into sixths and wash very thoroughly under cold running water
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Warm a mixture of water, vinegar, sugar and salt
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Cook the radicchio for 5 minutes in the warmed liquid just prepared
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Drain the radicchio and leave to rest on a tea towel for an hour
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Bottle the radicchio in a circular way so as to completely fill the jar.
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Slowly fill the jar with oil, then remove any air with a knife. Put the lid on the jar and leave to rest for at least 40 days in a cool dark place.
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The preserved radicchio is ready; now you can also eat it in the summer when this vegetable is no longer on the market.
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Additional information
Sweet and Sour Treviso Radicchio to Preserve All Year Round
The recipe for sweet and sour Treviso radicchio is easy and delicious, allowing you to preserve your radicchio all year round. This Treviso radicchio, whose flavor vaguely resembles that of saor, is excellent for accompanying meats or boiled dishes, but also serves as a fresh and light summer side dish. A jar of sweet and sour Treviso radicchio to open as needed and keep on hand for any occasion: when you don't know how to accompany a dish, when you feel like trying something different, or even a bit of red radicchio out of season.....The recipe provided here is simple, but you can also personalize it; for example, some prepare sweet and sour Treviso radicchio with raisins and preserve it in a jar, just like a sort of saor.
Sweet and Sour Treviso Radicchio in a Pan, Ready to Enjoy
If you are not very inclined to prepare oils or preserves and instead wish to make something good to enjoy immediately, avoid sterilizing jars, prepare your sweet and sour Treviso radicchio in a pan and taste it right away. It makes an excellent side dish, appreciated by the whole family. The first thing to do is rinse the Treviso radicchio under cold running water to remove its excessively bitter taste. Lightly grease a non-stick pan and place the radicchio in it, allowing it to stew for a few minutes until it becomes soft even in its central part. At this point, add salt, a tablespoon of sugar, and 3 tablespoons of balsamic vinegar. Raise the heat and stir the radicchio several times. Turn off the heat and enjoy. If you prefer, you can cook it a bit longer to achieve a pleasant caramelized crust. Here you have prepared an excellent sweet and sour Treviso radicchio in a pan in just a few minutes.