inspochef
Back to Elena Rossi
The Ticinese Loggia: Gently Pan-Roasted Radicchio with Crispy Prosciutto and Sage-Vermouth Mantecatura

The Ticinese Loggia: Gently Pan-Roasted Radicchio with Crispy Prosciutto and Sage-Vermouth Mantecatura

A sophisticated Northern Italian midday plate featuring wedges of bitter radicchio, gently pan-roasted until tender and mild, bathed in a glossy dry vermouth and sage reduction. Crispy ribbons of Prosciutto di Parma and aged Parmigiano-Reggiano add rich balance to this effortless Milanese lunch. It proves once again that when you let the ingredients do the heavy lifting, elegance takes less than twenty minutes.

Elena Rossi
Elena Rossi
Prep: 5 minutes
Cook: 15 minutes
2
easy
lunchsalad
radicchioquick-lunchpan-roastedmilanese+1

Save a copy to your collection for editing

Timeline

22 minutes
0m10m20m
Prep Radicchio
4m
Crisp Prosciutto
3m
Pan-Roast Radicchio
7m
Deglaze Pan
3m
Make Mantecatura
2m
Garnish and Serve
2m

Ingredients

  • 1 head Radicchio di Treviso or Chioggia(cut into 6 wedges, core left intact to hold wedges together)
  • 2 tbsp Extra virgin olive oil(divided)
  • 4 slices Prosciutto di Parma(torn into bite-sized ribbons)
  • 3 tbsp Unsalted butter(chilled and cubed)
  • 6 Fresh sage leaves(whole)
  • 0.33 cup Dry vermouth(such as Noilly Prat)
  • 0.5 cup Premium vegetable or chicken brodo(store-bought or homemade)
  • 0.33 cup Parmigiano-Reggiano(freshly shaved with a vegetable peeler)
  • 2 tbsp Toasted pine nuts(lightly golden)
  • 0.25 tsp Flaky sea salt(to taste)
  • 0.25 tsp Freshly cracked black pepper(to taste)

Instructions

  1. 1

    Trim any wilted outer leaves from 1 head Radicchio di Treviso or Chioggia and cut it lengthwise into 6 equal wedges, keeping a bit of the core intact so each piece stays whole. Lightly season the cut sides with 0.25 tsp flaky sea salt.

    4 min

    Tip: Keeping the core intact is structural—it keeps the wedge intact like a load-bearing wall during pan-roasting.

  2. 2

    Heat 1 tbsp Extra virgin olive oil in a large skillet over medium-high heat. Add 4 slices Prosciutto di Parma torn into ribbons and cook for 2 to 3 minutes until crisp and golden. Transfer with a slotted spoon to a small plate, leaving the flavored oil in the pan.

    3 min

    Tip: Crisping the prosciutto first builds a fragrant fat base in the skillet for the radicchio.

  3. 3

    Pour the remaining 1 tbsp Extra virgin olive oil into the same skillet. Place 1 head Radicchio di Treviso or Chioggia wedges cut-side down. Pan-roast undisturbed over medium heat for 4 minutes until deeply caramelized. Turn onto the second cut side and gently roast for another 3 minutes until tender yet resilient.

    7 min

    Tip: Gentle pan-roasting mellows radicchio's sharp bitterness into a silky, nutty sweetness.

  4. 4

    Pour in 0.33 cup Dry vermouth, scraping up any browned bits from the pan bottom. Allow it to bubble and reduce by half, about 1 to 2 minutes. Add 0.5 cup Premium vegetable or chicken brodo and 6 Fresh sage leaves, letting the liquid simmer gently for 2 minutes to infuse.

    3 min

    Tip: Dry vermouth brings a refined herbal brightness that balances the mineral depth of the radicchio.

  5. 5

    Reduce heat to low. Remove wedges to serving plates. Swirl in 3 tbsp Unsalted butter cold from the fridge into the simmering liquid to create a glossy emulsion (mantecatura). Season with 0.25 tsp Freshly cracked black pepper.

    2 min

    Tip: Swirling cold butter into warm reduction emulsifies the pan juices into a velvet sauce without adding heavy cream.

  6. 6

    Spoon the warm sage-vermouth sauce generously over the roasted radicchio wedges. Top with the crisp prosciutto, 0.33 cup Parmigiano-Reggiano shavings, and 2 tbsp Toasted pine nuts. Serve immediately.

    2 min

    Tip: Serve with crusty rustic bread to catch every drop of the luxurious pan emulsion.

Chef's Notes

Midday dining in Milan is about quiet sophistication that never compromises on pace. Radicchio is often misunderstood as a simple raw salad leaf, but gentle pan-roasting transforms it completely—taming its sharp bite into something warm, mellow, and deeply aromatic. I love using dry vermouth here; it acts as an instant herbal broth that pulls the load-bearing flavors of sage and Parmigiano together in minutes. Let the ingredients do the heavy lifting, pour yourself a glass of chilled mineral white, and treat lunch like a mini escape.

Frequently Asked Questions

How long does The Ticinese Loggia: Gently Pan-Roasted Radicchio with Crispy Prosciutto and Sage-Vermouth Mantecatura take to make?

The Ticinese Loggia: Gently Pan-Roasted Radicchio with Crispy Prosciutto and Sage-Vermouth Mantecatura takes about 20 minutes total. That includes 5 minutes of prep and 15 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for The Ticinese Loggia: Gently Pan-Roasted Radicchio with Crispy Prosciutto and Sage-Vermouth Mantecatura?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for The Ticinese Loggia: Gently Pan-Roasted Radicchio with Crispy Prosciutto and Sage-Vermouth Mantecatura?

The main ingredients are: Radicchio di Treviso or Chioggia, Extra virgin olive oil, Prosciutto di Parma, Unsalted butter, Fresh sage leaves, Dry vermouth, Premium vegetable or chicken brodo, Parmigiano-Reggiano, Toasted pine nuts, Flaky sea salt, Freshly cracked black pepper.

What type of meal is The Ticinese Loggia: Gently Pan-Roasted Radicchio with Crispy Prosciutto and Sage-Vermouth Mantecatura?

The Ticinese Loggia: Gently Pan-Roasted Radicchio with Crispy Prosciutto and Sage-Vermouth Mantecatura is categorized as: lunch, salad.