The Italian for Sautéed Radicchio is ‘Radicchio Tardivo in Padella’ – if you say it aloud it sounds impossibly romantic. The dish is just one of 150 authentic Italian recipes that you can cook at home from The Silver spoon’s book Recipes from an Italian Butcher published by Phaidon. It would make an interesting side dish to serve with roast turkey or goose this Christmas – it’s so easy to make and looks glamorous on the plate.
Preparation: 5 minutes
Cooking: 10 minutes
1 and a 1/2 tablespoons butter
3 heads radicchio tardivo, outer leaves removed and cut into pieces
1 shallot, chopped
Grated zest of 1 orange
1 tablespoon apple cider vinegar
1. Heat the butter in a skillet (frying pan), add the radicchio, chopped shallot, grated orange zest, and the vinegar, and season with a pinch of salt. Sauté for 10 minutes or until tender. Remove the skillet from the heat, transfer the radicchio to a warm serving dish, and serve.
Recipes from an Italian Butcher: 150 inspiring and authentic Italian recipes for meat, poultry, and game – from the world’s most trusted authority on Italian cuisine is available to buy from Phaidon and good bookstores.
The Italian approach to cooking with meat is to keep things straightforward and maximize the flavour. This book showcases simple, hearty dishes that are true to this tradition, from chicken cacciatore and braised beef with Barolo to osso buco and Roman lamb. With more than 150 recipes, most published for the first time in English, it’s comprehensive and authoritative, demystifying the different cuts, cooking methods, and techniques unique to each meat type – along with the side dishes that best complement them.