Best Braised Treviso Recipes

ROASTED RADICCHIO

Steps:

• Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.
• Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.

SUCCULENT BRAISED PORK

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

BRAISED TREVISO

Steps:

• Preheat oven to 300 degrees. Trim stalk of each radicchio to 1/2 inch. Split radicchio in half lengthwise through the stalk.
• Place radicchio cut-side up in a baking dish just large enough to hold the four pieces. Tuck butter between leaves of each half.
• Sprinkle with kosher salt and pepper. Pour in stock to a depth of 1 1/2 inches. Cover tightly with aluminum foil. Cook 20 minutes.
• Uncover carefully to avoid steam and turn the radicchio pieces over. Recover and cook an additional 20 minutes, or until a skewer easily pierces the stalk ends.
• Drain, reserving the stock for another use, and serve radicchio as a side dish.