Radicchio Rosso di Verona

I just had to bring home these oddly hypnotic radicchi: a late-season variety called radicchio rosso di Verona tardivo. These turn out to be very tonic for those of us recovering from much joyous feasting, and remarkably easy for those of us recovering from much frenzied cooking.

I also really like purple things.

Radicchio in Scapece

Olive oil

Radicchio di Verona, or other radicchio (I used about 1 pound)

White wine vinegar or unfiltered apple cider vinegar

Snipped dill (optional)

Heat oil in a large iron skillet. Cut the radicchio into eighths through the core so that the leaves hold together. If you are using smaller radicchi, cut them into quarters. Cook the radicchio in oil over high heat. As it begins to brown just a bit, add water and vinegar. For one pound, I added about 1/3 cup of each. Season with salt and snipped dill. Serve warm or at room temperature.

If you having trouble telling one radicchio from another, see the Radicchio family tree.

See more restorative delights at Sweetnicks.

Food, Vegetarian, vegan, vegetables, antioxidant-rich foods, radicchio rosso di verona