Radicchio and Tomatoes

Radicchio Rosso di Treviso Tardivo

I was inspired to make this dish after my recent travels in Italy.

I only wish that we had the wide selection of radicchio I found in the markets in Italy.

I love the varieties!

I created this after having sautéed radicchio for lunch one day in a local trattoria in Tavarnelle Val di Pesa.

You can use this as an hors d’oeuvres on crostini, as a side dish, or place a dollop on on tomato risotto. The left-overs are delicious in a frittata.

Radicchio Rosso di Treviso Tardivo was my favorite!

Radicchio and Tomatoes

One head radicchio, sliced10 cherry tomatoes cut in half and seeds removed2 cloves of garlic mincedExtra virgin olive oilSalt & pepper

Heat ½ cup of olive oil and sauté the garlic until cooked.

Add radicchio, add salt & pepper and cook for 3 minutes.

Add the cherry tomatoes and lower the heat. Gently cook everything, about 10 minutes.

This is  delicious with a soft cheese (ricotta ) spread on the crostini before the topping.