Wilted radicchio with Vin Cotto

November 10, 2013

Wilted radicchio with Vin Cotto

Here’s a recipe that couldn’t be simpler – or more delicious! But as with all simple things, the attention to details is critical. First off, the radicchio needs to be sautéed until barely wilted. This will take a very watchful eye, because the vibrant veggie can turn brown in a split second.

Second, making your own Vin Cotto is a must! This tangy, aromatic condiment adds a wonderful contrast to the slight bitterness of the radicchio. And a homemade Vin Cotto will leave you craving another mouthful of the wilted leaves.

A super-easy-to-make, yet sophisticated and delectable, side dish!


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Wilted radicchio with Vin Cotto

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 6 comments… read them below or add one }

Angie@Angie's Recipes November 10, 2013 at 11:31 am

Just got a head of radicchio and thought of making some salad for the lunch tomorrow. Yours looks perfect!


Viviane November 13, 2013 at 10:59 am

Ah… We’re on the same “cooking wavelength”, Angie! Hope you enjoyed your radicchio salad!


lisaiscooking November 11, 2013 at 9:39 am

I’d love to try making vin cotto! Sounds lovely with the sauteed radiccchio.


Viviane November 13, 2013 at 10:58 am

Lisa, I’m sure you’d love Vin Cotto – a most delicious and versatile condiment! Thank you for stopping by.


Deb November 20, 2013 at 11:40 am

Radicchio is often overlooked and underused as a vegetable! Wilting sweetness the sharpness and mellows the flavor. A delectable recipe to savor all the healthy goodness and unique flavor of radicchio!


Viviane November 21, 2013 at 12:54 pm

Thank you, Deb… Most eloquently said! Here’s to radicchio!


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