Braised Treviso

By Barbara Kafka

Updated Oct. 12, 2023

Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
3(5)
Comments
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Featured in: Radicchio: Tasty but So Misunderstood

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Ingredients

Yield:4 servings
  • 2whole Treviso or Chioggia radicchio
  • 2tablespoons unsalted butter, cut into ¼-inch cubes
  • 2cups strong veal stock
  • Kosher salt to taste
  • Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

82 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 436 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 300 degrees. Trim stalk of each radicchio to ½ inch. Split radicchio in half lengthwise through the stalk.

  2. Step 2

    Place radicchio cut-side up in a baking dish just large enough to hold the four pieces. Tuck butter between leaves of each half.

  3. Step 3

    Sprinkle with kosher salt and pepper. Pour in stock to a depth of 1½ inches. Cover tightly with aluminum foil. Cook 20 minutes.

  4. Step 4

    Uncover carefully to avoid steam and turn the radicchio pieces over. Recover and cook an additional 20 minutes, or until a skewer easily pierces the stalk ends.

  5. Step 5

    Drain, reserving the stock for another use, and serve radicchio as a side dish.

Ratings

3 out of 5
5 user ratings
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Comments

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SFMamma

I had some very large treviso and the butter was more than enough to slather the leaves with! Interesting, rich flavor but not sure I would make this again.

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