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.
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