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Sautéed Radicchio with Bagna Càuda-Style Dressing


Sautéed Radicchio with Bagna Càuda-Style Dressing

3 Pecorini
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.
Servings 2


  • 6 tablespoons olive oil divided
  • ¼ cup breadcrumbs
  • Kosher salt as needed
  • 2 cloves garlic
  • 3 anchovy fillets
  • 1 head radicchio
  • ¾ cup shaved Pecorino Sardo Dolce PDO
  • ½ lemon
  • 2 tablespoons of chopped parsley


  • ►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.
  • ►Transfer breadcrumbs to a paper towel and set aside to cool.
  • ►Quarter radicchio lengthwise through the core and then in half again, so you have a total of 8 wedges. Sprinkle lightly with salt.
  • ►Mash garlic and anchovies and whisk together with 3 tablespoons olive oil.
  • ►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.
  • ►Place radicchio on a serving plate, then top with cheese shavings and parsley before serving.

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