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Sautéed Radicchio with Bagna Càuda-Style Dressing

Sautéed Radicchio with Bagna Càuda-Style Dressing
Serves 2
With so many beautiful varieties of radicchio to choose from, this dish is guaranteed to shine. Sautéeing the radicchio removes the bitterness and makes it a delicious match for piquant garlic, decadent anchovies, and salty-sweet Pecorino Sardo Dolce PDO.
  1. 6 tablespoons olive oil, divided
  2. ¼ cup breadcrumbs
  3. Kosher salt, as needed
  4. 2 cloves garlic
  5. 3 anchovy fillets
  6. 1 head radicchio
  7. ¾ cup shaved Pecorino Sardo Dolce PDO
  8. ½ lemon
  9. 2 tablespoons of chopped parsley
  1. ►Heat one tablespoon of olive oil in a small skillet over medium heat, then add breadcrumbs and one pinch of salt and stir until golden and crisp, about two minutes.
  2. ►Transfer breadcrumbs to a paper towel and set aside to cool.
  3. ►Quarter radicchio lengthwise through the core and then in half again, so you have a total of 8 wedges. Sprinkle lightly with salt.
  4. ►Mash garlic and anchovies and whisk together with 3 tablespoons olive oil.
  5. ►Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the radicchio and let cook on one side for about 3 minutes. Pour oil and anchovy mixture over radicchio while it cooks, then flip and cook on the second side for 3 more minutes. Remove from heat, squeeze lemon over top, and sprinkle breadcrumbs to finish.
  6. ►Place radicchio on a serving plate, then top with cheese shavings and parsley before serving.
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