Red-wine-braised treviso with vegetable sauce
- 8 treviso heads, tough outer leaves removed
- 1 bay leaf
- 1 clove garlic, peeled and crushed
- 6 crushed peppercorns
- 3 pinches salt
- 2 tbsp extra virgin olive oil
- 1 cup red wine
- 6 tbsp red wine vinegar
- 1 onion, peeled and sliced
- 1 celery heart, sliced in 5mm pieces
- 1 red capsicum, cored and cut into 1cm strips
- 1 carrot, peeled and finely sliced
- 6 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1 bunch chives, finely sliced
Radicchio is excellent in salads though Italians prefer to cook these leaves, their flavour becoming fuller and more complex. Radicchio is an excellent vegetable for the barbecue chopped into wedges or halved, sprinkled with good olive oil and balsamic vinegar and then served with some crumbled gorgonzola or other blue cheese.
Method
Put treviso, bay leaf, garlic, peppercorns, salt and olive oil in a pot and lightly fry for a couple of minutes. Add wine and vinegar and bring to simmer. Add onion, celery, capsicum and carrot, and mix well. Place lid on pot and simmer on a low flame for 8-10 minutes until vegetables are tender. Remove treviso and keep warm. Strain rest of vegetables, removing bay leaf, and puree in a food processor or blitzer with remaining olive oil. Season sauce with salt and pepper. Serve braised treviso hot with sauce and chives on top.
Serves 4
