If you've been searching for a recipe for radicchio that transforms this bold Italian chicory into something silky, sweet, and totally irresistible, you've found it. This balsamic radicchio with cannellini bean purée is one of those dishes that looks fancy, tastes restaurant-level, but it really is just uses pantry staples. It also solves one of the biggest questions home cooks have: how to remove bitterness from radicchio without losing its character.
It doesn't lose all the bitterness, but once you try it, you'll want to add it to your regular rotation of radicchio recipes!
Radicchio is a staple in northern Italian cuisine, especially in Veneto, where it's celebrated for its deep color, subtle sweetness, and natural bitterness. While most people only encounter it raw in salads, Italians very often cook it, at least I do! Grilling, roasting, braising, or pan-frying it to soften the bitterness and bring out a beautiful caramelized flavor.
This dish is especially lovely in colder months, when radicchio is naturally sweeter and more tender, but it's delicious year-round. It pairs beautifully with other Italian inspired dishes but it's really good on its own.
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Ingredients
These ingredients were chosen for their ability to balance radicchio's natural bitterness. Apple cider vinegar helps tone down harsh notes during the blanching stage. Balsamic brings sweetness and acidity. Cannellini beans offer a creamy, mild base that complements the intensity of the radicchio. Finally, walnuts add texture and earthiness.
- Long radicchio
- Extra virgin olive oil
- Apple cider vinegar
- Balsamic vinegar
- Sugar
- Cannellini beans
- Salt
- Walnuts
- Water
See recipe card for quantities.
Instructions
Prepare the radicchio
Cut your radicchio lengthwise into halves (or quarters if they're very large), keeping the core attached so the leaves stay together.
Blanch to remove bitterness
Boil a pot of water with a splash of apple cider vinegar. Add the radicchio and cook for 1 minute.
This step is key if you're wondering how to remove bitterness from radicchio, the quick blanch mellows the intensity without making it bland.
Dry the radicchio well with a clean kitchen towel. so it the oil won't splatter everywhere once we pan fry it.
Pan-fry until golden
Heat olive oil in a large skillet over medium-high heat. Add the radicchio halves cut-side down and cook until golden and lightly caramelized. Flip and repeat on the other side.
Add the balsamic glaze
Combine balsamic vinegar, water, and sugar. Pour it into the pan and let it bubble and reduce, coating the radicchio in a stickier balsamic glaze. Turn the radicchio halfway through to ensure it absorbs all that flavor. There isn't meant to be loads of liquid, just a little bit, reduced.
Make the bean purée
Blend cannellini beans with olive oil and salt until smooth. Add a splash of warm water if needed to loosen the texture.
Plate and garnish
Spread the bean purée on a plate, top with the balsamic radicchio, and finish with walnuts, salt, pepper, and any remaining liquid from the pan.
Substitutions
Nut-free: Skip the walnuts or substitute with pumpkin or sunflower seeds.
Different beans: If you don't have find cannellini beans, butter beans or chickpeas make a great purée too!
Equipment
- Large skillet: A large pan to fit the radicchio
- Blender or food processor: For the creamiest bean purée.
- Tongs: Essential for flipping radicchio halves gently without breaking them.
Storage
Store the radicchio and bean purée separately in airtight containers:
In the fridge: Up to 3 days.
Freezing: I don't recommend freezing this.. Radicchio does not freeze well due to its delicate leaf structure.
Reheat the radicchio gently in a pan over low heat to re-soften the glaze, add some water if necessary
Top Tip
Don't skip drying the radicchio after blanching - excess water prevents caramelization and dilutes the balsamic glaze. Pat it dry well for the best flavor and texture.
FAQ
Why is radicchio so bitter?
Radicchio contains natural bitter compounds called lactones. Cooking reduces these compounds, making the flavor softer and sweeter.
How do you remove bitterness from radicchio?
Blanch it! A quick boil with vinegar dramatically mellows its bitterness. Pan-frying also caramelizes the edges, adding sweetness.
What does radicchio taste like when cooked?
It becomes tender, slightly sweet, mildly bitter, and beautifully caramelized, much richer than raw radicchio.
Can I grill the radicchio instead of pan-frying it?
Yes! Grilling gives a smoky note. Just blanch first and brush with olive oil before grilling.
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DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Balsamic Pan-Fried Radicchio with Creamy Bean Purée
Ingredients
- 2 long radicchio cut in half
- 1.5 tablespoon olive oil
- ¼ cup apple cider vinegar for blanching water
- 2 tablespoon balsamic vinegar
- Water
- 1 tablespoon brown sugar
- Salt and pepper to taste
- a handful of walnuts, roughly chopped (for topping)
Cannellini Bean Puree
- 1 can cannellini beans, drained 400g/15oz
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Prep the radicchio2 long radicchio
- Cut each radicchio in half lengthwise, keeping the core intact so the leaves stay together.
- Blanch to remove bitterness
- Bring a pot of water to a boil. Add ¼ cup apple cider vinegar.¼ cup apple cider vinegar
- Blanch the radicchio halves for 1 minute, then remove and pat completely dry.
- Pan-fry1.5 tablespoon olive oil
- Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat.
- Cook the radicchio cut-side down until golden, then flip and cook the other side.
- Add balsamic glaze
- In a small bowl, mix: 2 tablespoons balsamic vinegar ¼ cup + 2 tablespoon water, 1 tablespoon sugar2 tablespoon balsamic vinegar, Water, 1 tablespoon brown sugar
- Pour into the pan. Cook until the glaze reduces and coats the radicchio, turning halfway. Add more water if there isn't enough liquid or if it reduced too much. There isn't meant to be loads of liquid, just a little bit, reduced. Season with salt and pepper.
- Make the bean puréeSalt and pepper, 1 can cannellini beans, drained, 1 tablespoon olive oil, salt and pepper
- Blend 1 can cannellini beans, 1 tablespoon olive oil, and salt and pepper until smooth.
- Add a splash of warm water if needed for a creamier texture.
- Plate
- Spread the bean purée on a plate, top with the balsamic radicchio, and finish with walnuts, salt, pepper, and any remaining liquid from the pan.a handful of walnuts, roughly chopped
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