Named after the northern Italian city Treviso where it was first cultivated in the 15th century, trevisano is an oblong radicchio – a leafy red that is part of the chicory family. Rich in vitamins C, E and K, it is slightly bitter and spicy, but mellows when cooked. Here, it is pan-blistered with a splash of olive oil and a sprinkle of bamboo sea salt.  The shapes and colors of the leaves indicate the endless variety in the plant kingdom.


serves 2



½ head Italian tardivo trevisano

½ head Castillo Franco radicchio

1 Tablespoon EVOO (Extra Virgin Oiive Oil)

pinch bamboo sea salt

Process Wash both radicchios well.


As you dry them, tear or cut off any craggy ends. Heat a cast iron or stainless skillet on a medium flame.  Place a few radicchio leaves in the pan; use a pastry brush to brush on the olive oil.


Let the radicchio leaves brown on one side; then use wooden tongs to turn them over. Cook them on the second side (without adding more olive oil) for about 3 minutes.


Remove from the pan, arrange on each plate, sprinkle with sea salt and serve.

©Nancy Wolfson-Moche 2014