Braised Treviso

• 2 whole Treviso or Chioggia radicchio
• 2 tablespoons unsalted butter, cut into 1/4-inch cubes
• 2 cups strong veal stock
• Kosher salt to taste
• Freshly ground black pepper to taste

1. Preheat oven to 300 degrees.
2. Trim stalk of each radicchio to 1/2 inch.
3. Split radicchio in half lengthwise through the stalk.
4. Place radicchio cut-side up in a baking dish just large enough to hold the four pieces.
5. Tuck butter between leaves of each half.
6. Sprinkle with kosher salt and pepper.
7. Pour in stock to a depth of 1 1/2 inches.
8. Cover tightly with aluminum foil.
9. Cook 20 minutes.
10. Uncover carefully to avoid steam and turn the radicchio pieces over.
11. Recover and cook an additional 20 minutes, or until a skewer easily pierces the stalk ends.
12. Drain, reserving the stock for another use, and serve radicchio as a side dish.

treviso, unsalted butter, veal stock, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1178 (may not work)