Wednesday, May 11, 2005

Beans and Radicchio

Beans with Radicchio
I took a recipe I had for an Italian version of "beans and greens" and substituted chopped radicchio instead. Buono! Radicchio is a red chicory, slightly bitter, which can be used in salads, but is also good grilled or wilted, as in this recipe. When I buy radicchio in the grocery store, I always seem to stump the clerk who thinks it is a head of red cabbage.

1/2 small onion, chopped
2 cloves garlic, chopped
1/2 head of radicchio, chopped
a small handful of fresh parsley chopped (about 1 tablespoon when chopped)
a sprig of fresh thyme, minced
a can of cannellini or navy beans, drained and rinsed
1 tsp. balsamic vinegar

In a saute pan, heat the olive oil then saute the onion and garlic until tender, about 4 minutes. Add the radicchio and herbs, and cook over medium heat until wilted. Add the beans and stir well. Just before serving, drizzle on the balsamic vinegar, toss it and serve.


Anonymous said...

Yummy! So when does the cookbook come out??

Valerie said...

Hopefully soon! I am compiling recipes, and I hope to collaborate with my Roman restauranteur friends. Any news will be posted here first!