Radicchio is a personal favourite here at Hampshire Veg Box, but it can sometimes divide people especially when used in salads due to its strong flavour and sometimes biterness. However pair it with the strong tastes of balsamic and it makes the perfect side dish.
STEP 1: Halve the radicchios top to bottom. Cut some of the white middle out if it seems thick, then cut again lengthways so you have 4 pieces from each head.
STEP 2: Heat the oil in a large fyring pan with a lid over medium heat. Put the pieces in the pan cut side facing down and cook until slightly colored, 2 to 3 minutes. Turn so other cut side is face. Season with the salt and black pepper and cook until slightly colored, about 2 minutes more.
STEP 3: Pour over the balsamic vinegar and then the chicken stock. The pan should be about 1/2-inch full of liquid. Sprinkle the brown sugar evenly over the radicchio and then scatter the parsley sprigs in the pan.
STEP 4: Partially cover the pan and simmer over medium-low heat until the radicchio are crisp-tender when pierced with a knife through the base, 12 to 15 minutes. Carefully turn the wedges once or twice. Remove the cover and continue to simmer until the radicchio is soft, 5 to 7 minutes more, turning once or twice to evenly coat and cook.
STEP 5: Transfer the radicchio to a serving dish, gently squeezing any excess liquid back into the pan. Continue to simmer the braising liquid until reduced to a syrupy consistency, about 5 minutes. Discard the parsley sprigs and season to taste.
STEP 6: Drizzle the syrup over the radicchio and enjoy warm!
Credit & Inspiration – Taste Food Blog