Red Wine-Braised Radicchio
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Credit: Jacko Ourfalian, Chef, Two 40 South Restaurant & Wine Bar, Brea, Calif.
The National Culinary Review, January 2014
3 oz. butter
5 lbs. radicchio, cored, cut in strips
1/3 cup brown sugar
3 T. granulated sugar
1½ cups each pinot noir, cabernet sauvignon
¾ cup balsamic vinegar
1½ T. kosher salt
Method: In large saute pan over medium heat, melt butter. Add radicchio, brown sugar and granulated sugar; stir well. Add wines, vinegar and salt; simmer over low heat until radicchio wilts and most liquid evaporates.
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