In this chapter we present one of the tastiest and most characteristic recipes of the province of Treviso, radicchio with balsamic vinegar.
The recipe for Radicchio with Balsamic Vinegar is very easy to make, and will give you a really tasty dish suitable for any situation. It can be accompanied with meat-based second courses or with cheese boards.
A good combination can be white meat or sausage. I also love it as an appetizer, with a glass of prosecco or Cartizze Wine.
The preparation is very simple, wash the late red radicchio well and cut it long into 4-5 pieces. In a large pan, brown your radicchio with a drizzle of olive oil.
Add salt and pepper to taste, and continue cooking for a few minutes, stirring occasionally. When it starts to brown, add the balsamic vinegar and complete the cooking. Just rest for a few minutes and serve your dish.
- 2-3 Tufts of Radicchio
- 3-4 Tablespoons of olive oil
- 2-3 Teaspoons of Balsamic Vinegar
- Salt and pepper
Preparation: 10 minutes
Cooking time: 10 minutes
Doses for: 4 people
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