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● Radicchio Rosso di Treviso Soup
4 tablespoons extra-virgin olive oil, divided
2 cloves garlic, chopped
1 medium onion, minced
2 heads radicchio rosso di Treviso, quartered, cored and roughly chopped
1 15-ounce can crushed tomatoes
salt and freshly ground pepper
6 slices crusty bread, torn into small pieces
1 cup Grana Padano, freshly grated, plus extra
4 basil leaves
In a large pot over medium heat, combine 3 tablespoons of the olive oil, the garlic, onions and radicchio and cook for 10 minutes, until the radicchio is tender. Add the tomatoes and 3 cups of water. Season with salt and pepper and bring to a simmer. Cook over low heat, until the radicchio is soft and wilted. Meanwhile, in a large skillet over medium heat, warm the remaining olive oil. Add the bread pieces and cook until toasted. Once the radicchio is cooked, add the Grana and basil to the pot. Stir until the cheese melts. To serve, divide the toasted bread pieces evenly among 4 individual soup bowls. Ladle the soup into the bowls and sprinkle with Grana ● Serves 4
Wine
Suggestion, Light-Bodied with a delicate bouquet: Icardi-Cortese L'Aurora