1 kg (2 1/4 lb) red radicchio, roots removed
6 tbsp extra-virgin olive oil
6 anchovy fillets in oil, drained
1 garlic clove, mashed
1 tbsp balsamic vinegar
salt and pepper
6 tbsp extra-virgin olive oil
6 anchovy fillets in oil, drained
1 garlic clove, mashed
1 tbsp balsamic vinegar
salt and pepper
method
1. Clean the radicchio and cut into quarters. Brush a pan with a little oil, arrange the radicchio in the pan, cover and cook until wilted, about 5 minutes, turning it several times.
2. In a small bowl, mash the anchovies with a fork, add the garlic, oil, balsamic vinegar and salt and pepper to taste and mix well.
3. Arrange the radicchio on a platter, pour the sauce over and serve warm or at room temperature.
2. In a small bowl, mash the anchovies with a fork, add the garlic, oil, balsamic vinegar and salt and pepper to taste and mix well.
3. Arrange the radicchio on a platter, pour the sauce over and serve warm or at room temperature.
serving amount
serves 6
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