INGREDIENTS:

• 3 heads of Trevisan red chicory
• 3 tablespoons of olive oil
• half onion
• Varvello Balsamic Vinegar of Modena PGI
• salt

Peel the chicory and wash the leaves.
Remove the excess water without drying them and cut them into not too thin strips.
Peel the half onion and finely slice.
Transfer the onion to a pan with olive oil and let it dry over low heat.
Transfer also the chicory and add the salt, mix and cover it with a lid.
Cook for about ten minutes or until the chicory has softened to the point you like.
Serve with Varvello Balsamic Vinegar of Modena PGI on the top.