This Braised Radicchio with Pancetta Cream Sauce is simple to put together and elegant enough to serve as a side dish to a larger meal!
Radicchio isn’t a veggie you hear about all too often – or if at all. Regular trips to the market or grocery store usually result in cucumbers, zucchini, maybe even squash…
But radicchio? Not as much at all. In fact, it’s not even something that’s carried at most grocers or major chains. I picked up some radicchio at my local Sprouts Farmers Market just recently – it’s a favorite of mine and so easy to cook with.
What is Radicchio?
Radicchio is a type of chicory – and is categorized right up there with Jerusalem artichokes, burdock and artichokes. It’s great as a leafy salad veggie and it has a rather sharp flavor.
Braised Radicchio with Pancetta Cream Sauce
You can grill it lightly or use it as an addition to salads, stews or even sauce it as a side. One of my favorite ways to eat radicchio is this simple braised radicchio with pancetta cream sauce.
It’s so easy to make and comes together quickly – it’s perfect when served as a side dish
To make this simple side, heat your olive oil in a skillet over medium heat. Add in the chopped onion and sauté until it’s tender. Add the garlic and saute briefly, then stir in the cooking wine to deglaze the pan.
Once the wine cooks down and becomes absorbed, mix in the pancetta and saute until crispy. Toss in the shredded radicchio and cook until it becomes wilted and tender.
Finish up by stirring in the heavy cream and parmesan cheese. Combine well before enjoying.
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What’s your favorite way to eat radicchio?
Braised Radicchio with Pancetta Cream Sauce
Ingredients
- 2 radicchio heads shredded
- 1 Tbsp olive oil
- 1 red onion chopped
- 3 garlic cloves minced
- 1/3 C red cooking wine
- 4 oz Pancetta
- 1/3 C heavy whipping cream
- 3 Tbsp parmesan cheese
Instructions
- Heat 1 tbsp of olive oil up in a skillet over medium-high heat.
- Once hot, add in the chopped red onion and saute for 2-3 minutes until it begins to become tender.
- Add in the minced garlic and saute for an additional 30 seconds.
- Stir in ⅓ cup of red cooking wine, and scrape to deglaze the pan.
- Cook the wine down until it has almost all become absorbed.
- Mix in 4 ounces of chopped pancetta, and saute until cooked through and a bit crispy.
- Add in the shredded radicchio and cook for several minutes until it begins to wilt and become tender.
- Stir in ⅓ cup of heavy whipping cream and 3 tbsp of parmesan cheese. Cook for an additional minute, stirring to combine everything well.
Nutrition
Love this recipe? You might want to try any of these:
Yellow Squash and Jalapeño Bread
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