2022 Giro d’Italia - Stage 18: Borgo Valsugana to Treviso.
Today’s stage straddles two regions, starting up in Trentino-Alto Adige/Südtirol heading SE and then directly south, circling the city of Treviso, in the Veneto region. Today’s dish hails from Treviso and was a pleasant surprise. It’s a simple dish, meant to highlight a local varietal of radicchio. Their radicchio is a delicate and elongated leafy offering (think of a red miniature heart of romaine). I could only find what is widely available here in the states and that is the typical ball-shaped radicchio.
Luckily, it doesn’t matter which kind you find, because this dish can be prepared with either variety. Further, I hope you choose to pair it with my cheesy polenta because it is the perfect vehicle. I don’t often make polenta, and when I do, I always add some cheese to make it smoother and more luxurious. The key is to use a cheese that is regional to your accompanying ingredients as to marry-up the flavors in a harmonious balance. Since the riders are heading out of mountainous terrain, I used a piccante gorgonzola (a bold mountain gorgonzola). It is a FUNKY nutty cheese. But, it transforms as it melts away into the polenta, delivering deep flavor that pairs perfectly with the vinegar-braised radicchio.
Radicchio with Gorgonzola Polenta
¼ cup olive oil
¼ lb smoked pancetta (or smoked thick-cut bacon)
Onion
1.5 lbs of radicchio (approximately 3 medium heads)
2 tbsp red wine vinegar
Modena Balsamic Vinegar (or reduced regular balsamic vinegar)
Prepare this recipe by starting with the polenta (see recipe below).
Warm the oil in a skillet over medium heat. Cut the pancetta into inch-wide strips and add to the skillet. Peel and dice the onion and add to the skillet. Season with a pinch of salt and pepper. Cook until the pancetta starts browning, stirring occasionally.
Meanwhile, core, halve and cut each of the radicchio halves into fourths.
Once the pancetta has crisped, add half of the radicchio. Stir until beginning to wilt, about a 2 minutes, then add the remaining radicchio and repeat. Season with a heavy pinch of sea salt and some black pepper.
After about 5 minutes, add the vinegar and lower the heat, cooking gently for about 10-15 minutes. Check for any additional seasoning needs.
Serve atop the cheesy polenta and give a drizzle of the Modena balsamic vinegar.
Gorgonzola Polenta
3 cups whole milk
1 cup polenta
½ stick of butter
~¼ lb freshly grated Piccante Gorgonzola
Combine the milk and 1 cup of water in a pot and bring to a boil, reducing to medium. Then, whisk in the polenta and bring back to a simmer. Cover, reduce the heat to low and whisk every 10 minutes to ensure proper texture. After 30 minutes, and a whisking, determine if it needs any more tightening up or if you’re satisfied with the consistency.
Once happy with the polenta, add in the butter and cheese and whisk to combine off the heat, about a minute or so, and serve. ______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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