Seared Radicchio Mediterranean style. If you like radicchio, you will love this healthy and delicious recipe with complex flavours and textures. Simple and quick to make. It’s also known as Italian chicory and used in Italian cuisine. The bitter taste will mellow the more you cook it. I prefer somewhere in between so you still retain the crunchy texture. The radicchio is full of antioxidants, vitamins and plant phytonutrients making it a healthy choice.
Soak all the raisins in the balsamic vinegar.
In a dry pan over high heat, toast the pinenuts and set aside.
Pull out outer leaves first, wash, core and cut radicchio lettuces into quarters.
Drizzle with olive oil and season with salt and pepper.
Place a frying pan over medium to high heat and add olive oil. Once oil is hot, add the radicchio quarters and cook on each side until brown on the edges. Approx. 3-4 minutes. You may need to do this in two goes. The more you cook it the less bitter it will be but you loose crunchiness.
Serve and top the radicchio with the balsamic vinegar & raisin mixture, add the crumbled feta cheese, sprinkle with pinenuts. You can also drizzle with olive oil and serve warm.
By Joel Mielle
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