for 4 servings
- 3 heads Radicchio (firm and round)
- 3 cloves garlic (sliced)
- 1 large onion
- 3 tablespoons extra virgin olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
2 Pots mit Deckel, 1 Slotted spoon, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 2 Sieves (1 grobes, 1 feines), 1 Wooden spoon, 1 Plate, 1 große Non-stick pan, 1 Slotted spatula, 1 Tablespoon, 1 Measuring cups, 1 Paper towel, 1 Whisk
Trim the radicchio. Cut heads lengthwise into quarters and trim the central stalks flat. Rinse the radicchio briefly under cold running water and pat dry.
Peel and thinly slice the onion. Peel and slice the garlic. Gently heat the olive oil in a large frying pan and saute the onion and garlic over low heat for about 10 minutes, stirring frequently. Do not let the onions brown.
Lay the radicchio quarters side by side in the frying pan and season with salt and pepper. Cook uncovered, over low heat for about 5 minutes, turning them carefully once or twice. Serve immediately.