Radicchio e Fagioli

Name: Radicchio e Fagioli
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Veneta
Ingredients: 250 g dried borlotti beans; 300 g radicchio rosso di treviso; 70 g pancetta; 1 medium white onion; 40 ml Red wine vinegar; 30 ml Extra virgin olive oil; 1 piece Bay leaf; 1 tsp Fine sea salt; 0.5 tsp Black pepper

A classic winter dish from Treviso featuring creamy warm borlotti beans tossed with crisp, bitter radicchio and a sharp vinegar dressing.

🇮🇹Italy· Veneto

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 4
Difficulty: Easy
Calories: 380 kcal

Ingredients

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Servings

250 g dried borlotti beans — soaked overnight, or 500 g cooked beans
300 g radicchio rosso di treviso — washed and roughly chopped
70 g pancetta — finely diced
1 medium white onion — finely sliced
40 ml Red wine vinegar — good quality
30 ml Extra virgin olive oil — plus extra to finish
1 piece Bay leaf — dried
1 tsp Fine sea salt — to taste
½ tsp Black pepper — freshly cracked

Equipment

•Large saucepan
•Frying pan
•Chef's knife
•Wooden spoon
•Potato masher

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 14 g
carbs: 42 g
fibre: 11 g
protein: 16 g
calories: 380 kcal

Instructions

1
Place the soaked borlotti beans in a saucepan with the bay leaf and cover with water.
2
Simmer gently for about forty minutes until the beans are tender and creamy.
3
Drain the cooked beans, reserving a few spoonfuls of the cooking liquid.
4
Crush a third of the warm beans with a masher to create a thick, creamy puree.
5
Fold the crushed beans back into the whole beans with a splash of cooking liquid.
6
Divide the raw, crisp chopped radicchio into wide serving bowls.
7
Heat the olive oil in a frying pan and fry the diced pancetta until lightly crisp.
8
Add the sliced onion to the pan and cook until soft and translucent.
9
Pour in the red wine vinegar and let it bubble fiercely for twenty seconds.
10
Tip the steaming bean mixture into the pan to warm through with the dressing.
11
Spoon the hot beans and sizzling dressing immediately over the cold radicchio.
12
Toss lightly so the leaves wilt slightly, then season with cracked black pepper.

Chef's tips

For the most authentic flavour, seek out Radicchio Rosso di Treviso Tardivo with its elegant curled leaves and pronounced bitterness. Do not cook the radicchio in the pan; pouring the hot beans over raw leaves preserves texture. Adjust the vinegar quantity to suit your taste for sharp dressings.

Ingredient substitutions

pancetta → an extra tablespoon of olive oil for a traditional vegan version
Radicchio Rosso di Treviso → round Radicchio di Chioggia, finely shredded
dried borlotti beans → canned borlotti beans, thoroughly rinsed and heated gently

Storage

Store leftovers in an airtight container in the fridge for up to two days, though the radicchio will soften completely.

Reheating

Reheat gently in a saucepan over low heat with a splash of water, adding fresh raw radicchio on top if desired.

Common mistakes to avoid

•Cooking the radicchio beforehand in the pan, which turns it completely soggy and excessively bitter.
•Omitting the vinegar deglaze, which is crucial to cut through the rich, starchy beans.
•Skipping the partial mashing of the beans, resulting in a watery broth rather than a velvety dressing.

Serving suggestions

Serve hot with slices of crusty rustic sourdough bread or grilled white polenta.Accompany with a glass of crisp Veneto white wine such as Soave or a light local Merlot.