2 shallots, finely chopped
4 heads red Treviso chicory (see method) or common chicory
1 oz (30 g) butter
2 tbsp raspberry vinegar
7 fl oz (200 ml) creme fraiche or single cream
salt and pepper
4 heads red Treviso chicory (see method) or common chicory
1 oz (30 g) butter
2 tbsp raspberry vinegar
7 fl oz (200 ml) creme fraiche or single cream
salt and pepper
method
1. Treviso red chicory is fairly similar in shape to the more common greenish white chicory but it is longer and has a deep reddish pink tinge to the leaf tips and sides. It is still not common in this country. Do not substitute the darker, curlier round red radicchio as this is very bitter when cooked; use ordinary chicory instead. Cut off the solid base of each, wash the leaves, dry in the centrifugal salad spinner and cut into thin strips.
2. Sweat the shallots in the butter in a large, heavy-bottomed stainless steel or enamelled saucepan. Add the prepared vegetable, turn up the heat slightly and fry gently, stirring with a wooden spoon, for 2 minutes.
Sprinkle with the raspberry vinegar and keep stirring over the heat until it has completely evaporated.
3. Season lightly with salt and pepper, add the cream and mix well. Cover and cook gently over a low heat for 4 minutes. Taste, adjust the seasoning and serve.
2. Sweat the shallots in the butter in a large, heavy-bottomed stainless steel or enamelled saucepan. Add the prepared vegetable, turn up the heat slightly and fry gently, stirring with a wooden spoon, for 2 minutes.
Sprinkle with the raspberry vinegar and keep stirring over the heat until it has completely evaporated.
3. Season lightly with salt and pepper, add the cream and mix well. Cover and cook gently over a low heat for 4 minutes. Taste, adjust the seasoning and serve.
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