Radicchio Rosso looks like, and is a leafy vegetable. But it's more than just a salad "green," and not just because of its arresting color. The area around Treviso has been renowned for its greens since Roman times (though it wasn't until the 1860s, when a Belgian agronomist applied the techniques used to whiten endive to it, that Radicchio's brilliant reds became apparent), and -- unlike many salad greens -- it takes very well to being cooked.
Therefore, in addition to shredding it for your salad during the winter months, you might:
- Grill it. An illustrated recipe done with Judy Francini, who uses a bistecchiera, or cast iron steak griddle.
- Make Risotto: Risotto al Radicchio is a fine winter dish.
- Make Stuffing: Duck (or chicken) stuffed with Radicchio is very fine eating indeed.
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Comments
I love Radicchio Precoce di Treviso and was surprised at how easy it is to grow, even in my rather short season. It is incredible grilled, but I never thought to try doing it in a grill pan. Never thought of using it in risotto either. Sounds good.
My only acquaintance with radicchio is in salads, but grilled vegetables are the best. I’ll definitely give it a try when the weather warms up.
Radicchio is delicious – and so pretty!
Thanks for the information, I’ve seen this with my salad greens but wasn’t sure of its name because there are so many varieties listed.
My family loves radicchio but I find it to be a bit bitter. Is there any way to make it less bitter when you cook it?
Francesca, the bitterness is inherent in the radicchio. It’s less pronounced in radicchio that hasn’t felt a touch of frost, but is always at least slightly there.
pick the raddicchio while it is still young then it is much sweeter and use in salads i love it only i can’t get the green sort here in England!!