Radicchio with traditional balsamic vinegar: Max Mariola's recipe
Max Mariola cooks Radicchio Rosso di Treviso IGP in three minutes and finishes it with our Traditional Balsamic Vinegar of Modena DOP Extravecchio.
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Chef Max Mariola brought our Traditional Balsamic Vinegar of Modena DOP Extravecchio into his kitchen and paired it with another Italian excellence, Radicchio Rosso di Treviso IGP. The result is a very quick recipe: a side dish with a bold, sweet-and-sour flavour, perfect with meat or fish main courses.
The secret is the quality of the ingredients. The Extravecchio ages for 25 years in barrels, «a quarter of a century», as Max says in the video: it is dense and sweet, and it goes on only at the end, over the radicchio just tossed in the pan.
The recipe for pan-fried radicchio with balsamic vinegar is very simple. Clean the stem, cut the radicchio in half and then into several pieces, and put it in a pan with a little good oil as soon as it is hot, together with salt and pepper: it is ready after three minutes. Max adds a few curls for colour and finishes with a drizzle of Extravecchio.
From the short «SOLO 2 Ingredienti» by Chef Max Mariola
