Radicchio
Cichorium intybus
Similar veggies:
Groenlof (green chicory), endive, radicchio variegata di Lusia
A quick introduction
Radicchio is a type of chicory most popular in Italian cooking. This veggie is often confused with red cabbage or colourful lettuce because of its deep red and white leaves. However the taste of radicchio is quite distinct from the ones of lettuce or cabbage, as it is distinctively bitter and almost spicy when raw. By cooking, the bitterness mellows out, revealing radicchio’s sweeter notes.
Storage
Keeps well in the vegetable drawer of the fridge.
Season
Late summer to fall
Suggestions for preparation
In Italy bitter is a much more appreciated taste and we learned to love radicchio during our studies in Piedmont. Radicchio can be easily prepared by discarding any brown outer leaves and cutting it according to the desired outcome. Thinly sliced radicchio is a perfect addition to any salad that needs a spicy bitter kick to it. Radicchio also works well with high intensity heat cooking methods such as grilling or charring, but it also can take longer cooking times in, for example, a radicchio risotto. One of our favourite winter salads is thinly sliced radicchio with orange, balsamic vinegar and good olive oil.
Recipes
Radicchio risotto
Simple radicchio salad with balsamic vinegar (replace rucola with other salad greens if you like) and add some oranges for a citrus note.
Radicchio salad with fennel, celery and anchovy
Salad with walnuts, apples, and parmesan-anchovy dressing
Pizza with sausage and radicchio
A tip from one of our members: a bean stew served with lemony radicchio leaves, delicious!