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Sautéed Radicchio with Shallots and Ricotta Salata

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  1. 3 tablespoons extra-virgin olive oil
  2. 3 large shallots, thinly sliced
  3. Salt
  4. 2 heads of radicchio (1/2 pound)—thinly sliced
  5. 1 ounce ricotta salata cheese, cut into thin shavings
  6. Freshly ground black pepper
  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 ricotta salata shavings, season with pepper and serve.
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