Radicchio
Radicchio is a mildly bitter tasting leafy vegetable
About Radicchio
It is
actually Italian Chicory. Some (the popular) varieties includes radicchio di
Verona which looks like a small head of red lettuce and radicchio di Treviso
that looks a bit like a red version of Belgium Endive. This vegetable is very
popular in Italy and has gained in popularity in the United States in the last few years.
It is eaten raw with just a bit of olive oil and salt, as well as mixed into a variety of
salads. You may also see it on menus grilled or roasted or combined into other
dishes such as
risotto.
Nutrition
A 1 cup (shredded) serving of Radicchio has 9.2 calories It is high in magnesium,
potassium, and has 10.8 I.U. of vitamin A.
It is 70% carbohydrate with just a small amount of protein and just a trace of fat.
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Grow
Radicchio At Home
Seed Sources
Recipes
Radicchio is easy to grow but performs best in your spring and fall garden. It has a
shallow root system and prefers more frequent but not deep watering. The amount of
water varies depending on your soil type. Infrequent watering will lead to a more
bitter tasting leaf.
Harvest
Radicchio matures in approximately 3 months. It should be picked when it is mature
but not old. The older it gets the tougher and more bitter the vegetable will be.
How to Store
For freshly picked heads simply brush any dirt off the exterior and put in a plastic bag
and place in the refrigerator. It will keep approximately a week. When you are
ready to use the leaves simply pull the leaves off the head and rinse in cool water.
Other Recipes
Radicchio,
Bacon and Tomato Tortillas
Radicchio Cole Slaw with Pears and
Walnuts
Risotto with Radicchio and Smoked Mozzarella |
Grilled Radicchio Treviso With
Scamorza Cheese
by Gourmet Magazine, September, 2000 (epicurious.com)
I N G R
E D I E N T S
4 (9-inch) heads Treviso radicchio
1/4 cup extra-virgin olive oil
1 cup coarsely grated smoked Scamorza cheese or smoked mozzarella (3 oz)
2 1/2 tablespoons balsamic vinegar
I N
S T R U C T I O N S
Prepare grill for cooking.
Remove any loose
outer leaves from radicchio and trim bases, leaving heads intact. Quarter each head
lengthwise. Brush radicchio lightly with olive oil and season with salt and pepper.
Grill radicchio on a rack over moderately hot coals (coals
are ready when you can hold your hand 5 inches above rack 3 to 4 seconds), covered,
turning every 10 minutes, until outer leaves are browned and hearts are tender, 25 to 30
minutes total.
Sprinkle cheese over cut sides of radicchio and grill,
uncovered, until cheese begins to melt, about 2 minutes. Transfer radicchio to a platter
and drizzle with vinegar.
Cooks’ notes:
o Gas-grill method: Grill radicchio, covered, over moderately high heat away from direct
flame as above 20 to 25 minutes total.
o Grill-pan method: Grill radicchio in batches, without
cheese, in a hot well-seasoned ridged grill pan, covered, over moderate heat. Transfer as
grilled, cut sides up, to a baking sheet and keep warm in a 325°F oven. When all batches
are grilled, sprinkle cheese over radicchio, then heat in oven until cheese melts.
| Makes 6 to 8 (side dish) servings |
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