Sautéed Radicchio with Shallots and Ricotta Salata

  • Total Time:
  • Servings: 4


  • 3 tablespoons extra-virgin olive oil
  • 3 large shallots, thinly sliced
  • Salt
  • 2 heads of radicchio (1/2 pound)—thinly sliced
  • 1 ounce ricotta salata cheese, cut into thin shavings
  • Freshly ground black pepper

How to make this recipe

  1. In a large skillet, heat 2 tablespoons of the olive oil. Add the shallots, season with salt and cook over moderate heat until softened, about 4 minutes. Add the remaining 1 tablespoon of olive oil and the radicchio to the skillet and toss well. Cover and cook over moderate heat, stirring a few times, until the radicchio is tender, about 5 minutes. Season with salt. Transfer the radicchio to a bowl. Top with the <em>ricotta salata</em> shavings, season with pepper and serve.

Contributed By Published October 2013

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