Radicchio di Treviso is an Italian type of chicory from an area near Venice. It is related to what is known as witlof in the Netherlands. I had cut some heads of radicchio into quarters and brushed them with olive oil to cook on the barbecue, but I did not use all of the radicchio that way. I decided to use the leftover radicchio to make a pasta dish. I googled “pasta al radicchio ricetta” and found many Italian recipes that added milk to soften the bitter flavor of the radicchio, and chilli flakes for some spiciness. And so that is what I did and it turned out very nice.
For 2 servings
150-200 grams of short pasta, such as penne
about 400 grams (0.9 lb) radicchio
1 onion, thinly sliced
1/2 tsp chilli flakes, or to taste
1 Tbsp minced fresh flat leaf parsley
125 ml (1/2 cup) milk
2 Tbsp olive oil
Heat the olive oil in a frying pan. Add the onion and season with salt. Cook over medium heat, stirring regularly…
…until the onion is soft and golden, about 10 minutes.
In the meantime, cut the radicchio into quarters lengthwise. Remove the tough core and discard it.
Slice the radicchio into thin ribbons.
When the onions are soft and slightly golden, add the chilli flakes…
…and the radicchio. Season with salt.
Cook the radicchio over medium heat, stirring regularly, for about 5 minutes. In the meantime, bring a pot of water to a boil for the pasta.
When the water boils, add salt and the pasta. Boil the pasta until it is almost al dente.
When the radicchio has been cooked for 5 minutes…
…add the milk.
Bring to a boil, then reduce the heat to a simmer.
Stir regularly and simmer the radicchio until it is not very liquid anymore.
When the pasta is almost al dente, drain it, and add it to the radicchio.
Add most of the parsley as well.
Toss to mix. Taste and adjust the seasoning with salt.
Serve on preheated plates, sprinkled with the remaining parsley.
Boeuf Bourguignon is a famous beef stew from the French region of Burgundy. This is my sous vide version.