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4 heads of Treviso radicchio
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200 g Champignon mushrooms
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2 garlic cloves
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4 Tropea onions
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3 tablespoons of red wine vinegar
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1 pinch of sugar
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1 large bunch of parsley
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1 small glass of dry white wine
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black pepper
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Skim, wash and drain the radicchio heads well.
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Clean the mushrooms, clean them of any impurities and cut them in half (if necessary pass them quickly under cold running water to remove any residues of earth and dry them well).
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Peel the garlic cloves and chop them with the parsley.
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Preheat the oven to 200°C. Peel the onions, cut them into wedges, put them in a bowl, season with an emulsion of vinegar, 1 tablespoon of extra virgin olive oil and sugar, let them marinate for a few minutes and then bake them for 10 minutes or until they will turn out well roasted.
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While the onion is cooking, heat the extra virgin olive oil in a large pan, fry the minced garlic and parsley, add the mushrooms, salt, pepper and sauté over high heat for 5 minutes, stirring often with a wooden spoon.
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Incorporate the radicchio and continue cooking for another 2-3 minutes, seasoning with salt and pepper if necessary. Then add the wine and turn off the heat.
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Place the vegetables on the serving plate, sprinkle with the roasted onion and serve.
