Wilted radicchio with vincotto Sautéed until wilted and tossed with “cooked wine.” A beautiful side dish.

Wilted radicchio with Vincotto

Step 1: Sauté the radicchio carefully

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.

Step 2: Make your own vincotto!

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

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

Wilted radicchio with vincotto

serves 4
active time: 10 min

  1. 1 lb (455 g) radicchio (2 medium)
  2. 3 tablespoons extra virgin olive oil
  3. 1/2 teaspoon sea salt
  4. freshly ground black pepper to taste
  5. 3 tablespoons vincotto

  1. Cut each radicchio in half lengthwise. Remove the core and cut each half crosswise in 1/4″ slices. Place in a large bowl and set aside. Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil and radicchio and sauté, tossing continuously, until the radicchio begins to wilt, but remove it from heat before it loses its vibrant color! This will take about 1 minute or less. Quickly transfer the radicchio back to its bowl. Sprinkle with the salt and pepper, and drizzle with the vincotto. Toss well, transfer to a serving platter and serve immediately.

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side dish, radicchio, vincotto

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  • Reply Cindy December 4, 2014 at 9:49 am

    I love radicchio but it’s so hard to find in Taiwan~

  • Reply Evelyne@cheapethniceatz November 13, 2014 at 5:13 pm

    I cannot remember the last time I bought radicchio, must remedy that. Got to try that Vincotto !

  • Reply 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!

    • Reply Viviane November 21, 2013 at 12:54 pm

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

  • Reply lisaiscooking November 11, 2013 at 9:39 am

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

    • Reply 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.

  • Reply 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!

    • Reply Viviane November 13, 2013 at 10:59 am

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

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