Often when traveling around in Italy, you find foods you don’t see at home. Not speaking the language it is hard to ask questions. I thought it would be fun to share some of my favorite ingredients and how I use them. This is Radicchio di Treviso. Long thin leaves are pretty as well as one of my favorite ingredients for a salad.
Radicchio tends to be bitter and is nice served with something to balance the bitterness.
I like to cut off the root end and just arrange the leaves on a plate and add crumbled gorgonzola cheese, chopped toasted hazelnuts and drizzle with olive oil and traditional balsamic vinegar. Season with sea salt.
Today I will make a fennel salad with oranges and add the radicchio, chopped.
Normally I grill the larger red radicchio or make a risotto with red wine.
Have you seen this radicchio where you live?
What do you make with it?
The “Radicchio de Treviso” in markets here in Seattle have the same profile and leaf bunching as a head of endive. I grill it in summer. I also like it raw, simply sliced in half lengthwise, laid out on a pretty plate (looks super on green glass) and dribble with olio and a sprinkle of a GOOD sea salt (Trapani, and the like). Effortless and tasty.
Love radicchio 🙂 Judy, could you please email us at info@florenceinferno.com? We have something that would like to send to you. Thank you 🙂
I enjoy very much the bitter-sweet taste of the radicchio and suggest other to give it a try.
Oh Judy it looks picture perfect… pairing with fennel and oranges sounds where I’m heading with for a small dinner party on Friday. I love the swirly leaves you have shown.