Radicchio and Treviso Romanesco

INGREDIENTS

½   head Radicchio di Chioggia, chopped medium coarse

½   head Treviso, chopped medium coarse

½   bulb fennel, sliced very thin (use a mandolin if possible)

1    small white or torpedo onion, sliced thinly or ½ red onion, also sliced

2    chile peppers, Fresno, Anahein or Banana Sweet, seeds removed and chopped small

3    tablespoons olive oil

3    tablespoons chopped Italian parsley

1    tablespoon vinegar; fig balsamic, sherry, or pomegranate

½   cup Mediterranean olives; green, black or kalamata, pitted if possible

METHOD

In a large skillet, heat the olive oil over medium heat and add the chopped and sliced vegetables. As the mixture cooks, stirring frequently, add the chopped parsley and the vinegar. When the vegetables become tender, add the olives and cook for a few more minutes. Remove from the heat, season with artisan salt and pepper and serve immediately.

Serve with grilled sausages, roasted chicken or farfalle pasta. The earthiness and natural acidity of the Guglielmo Private Reserve Sangiovese beautifully complements the bold flavors of the Radicchio and Treviso and the richness of the olives.