Recipies with radicchio
|Gamberi (Shrimp) Marinara||Easy||194.9||Saveurs du Monde|
|Milk-Fed Veal Chop with Roasted and Grilled Lettuces||Requires a certain dexterity||87.2||Shiraz||Saveurs du Monde|
|Smoked Duck Breast Mini Cakes and Bruschetta||Easy||294.2||Chardonnay||Saveurs du Monde|
|Warm Veal Kidney Salad with Hazelnuts||Easy||98.1||Zinfandel||Saveurs du Monde|
* This information is for illustrative purposes only. Your cooking techniques and products used can significantly change the nutritional values of your recipe.
Italian term for red chicory
A kind of red chicory which resembles red cabbage with a white base and a slightly bitter flavor.
Whether the elongated "rossa di Treviso," round heads of radicchio or chioggia, these red chicories are one of the glories of the Venetian region. The rather firm leaves with white stems and red edges are beautifully decorative and bring a crunchy, sweet note to the table when served plain.
The history of Radicchio Rosso di Treviso is inextricably bound up with the evolution of rural traditions in its zone of production. Forcing techniques were first applied to the growing of Radicchio (a strain of chicory) around the middle of the sixteenth century. One source of historical reference is the local culinary tradition where Radicchio is an important ingredient. The traditional process that this leafy vegetable undergoes may be divided into the several stages listed below:
In this first phase, the plants are picked and their outermost leaves removed. The soil clinging to the roots is cleaned away. Forcing-blanching This is an indispensable operation which exalts the organoleptic and aesthetic qualities of late-season Radicchio, and hence raises its market appeal. The roots are replanted in a dark environment where they produce new leaves. The absence of light, however, deprives the plant of all or almost all its chlorophyll pigments, and this brings out the intense red of the leaf which also loses its fibrous texture and acquires a crunchy consistency and pleasantly bitter taste.
The next phase consists in untying the tufts or removing them from their boxes. Leaves that have deteriorated or are not up to standard are stripped away until a sprout with the desired properties remains. The tap root is trimmed and scraped until its length is proportionate to the tuft of leaves above. This final phase must be carried out just before the vegetable is eaten. Once the operation is complete, the Radicchio is placed in capacious containers where it is washed in running water before packaging.
Radicchio Rosso di Treviso is a peculiar vegetable whose serrated leaves grow straight upwards to a height of 20 centimetres. The tips of the leaves tend to fold in towards each other and enclose the tuft from above. After the forcing operation, the ribs of the leaf are extremely white, while the leaf itself is smooth and carmine red. The final result is a leaf with a faintly bitter taste and a crunchy texture. The production area encompasses many town districts in the provinces of Treviso, Padua and Venice.
Nutritional values per 100 g
Calories: 23; Water: 95%; Carbohydrates 4.7 g; Protein, 1.7 g, Fat: 0.3 g. Rich in phosphorus, calcium, and Vitamins B and C
Look for fresh, attractively-colored radicchio, deep red, marbled with white veins, without blemishes or softness.
Though less fragile than other kinds of chicory, radicchio will keep only a few days in a cool place or in the refrigerator crisper.
To increase its keeping time, it can be washed, spun or shaken dry and wrapped in a damp cloth.
Airtight packaging will make it rot. Always make sure air can circulate around the leaves.
Cooking tips - Raw radicchio
- In salad: with hearts of palm and raspberry vinaigrette
- With feta cheese and an herb vinaigrette
- With green vegetables, arugula, endive, olive oil, balsamic vinegar and Parmesan shavings
- At the Painted Table in Seattle, its is served with tuna steaks and sauce gribiche.
- Wolfgang Puck serves it with goat cheese, sprinkled with a vinaigrette of olive oil, sherry vinegar, Dijon mustard, salt, pepper and tarragon.
Cooked radicchio, as in Italy
In Italy red chicory is often eaten cooked, though it loses its characteristic colour. It is added to risotto with champagne: sautéed arborio rice cooked with champagne, with radicchio, mushrooms and Parmesan.
Paglia e Fieno with red chicory - wash the chicory, remove the tough white sections and cut the leaves in strips. Sauté some onion in oil for 3 minutes, add the chicory, moisten with a spoonful or two of stock, add crème fraîche and let cook 5-6 minutes. Season with salt and pepper: serve on pasta, sprinkled with marjoram and Parmesan.
Treviso pizza - Clean the radicchio and cut into strips. Cook covered over moderate heat with oil, garlic, salt and pepper for 15-20 minutes. Add olives, capers, and a egg. Spread the mixture over a pizza crust, fold in two, seal the edges with water and bake.
- Serve cooked with bits of bacon or pancetta.
- Can be cooked in soups like other vegetables.
- Can be grilled with oil and lemon and served as a separate side dish.