Radicchio (roughly translated in UK English as chicory and known in American supermarkets as radicchio) is a typically autumnal produce and a true favorite of Italian cuisine of the Fall. Particularly loved in the North, it is grown and consumed very much in all Northern regions, but is greatly associated with the North-Eastern part of the country, from where some of its best varieties hail from. Its typical color, a deep, rich burgundy is, some say, very reminiscent of the hues of the Fall itself.听As we at听濒颈蹿别颈苍颈迟补濒测听love good food and all that is, well, quintessentially Italian, we decided to dedicate some space to this ruby听(but also green!) colored delicacy and give some interesting information about its characteristics, its origins and how to use it in the kitchen, both to cook and 鈥搚es, indeed!鈥� also as a health boosting ingredient.
Read on!
What is Radicchio?
With the generic term听radicchio,听we usually mean a vegetable red or green in color, its leaves overlapping in a round or tapered shape, its taste typically bitter.听搁补诲颈肠肠丑颈辞听contains vitamin C, and retinol-equivalents such as A-catorenoids: it punches a lot of healthy benefits for such a small veg! Many a variety of听谤补诲颈肠肠丑颈辞,听both red and green, gained an IGP certification听that proves they come from a specific 鈥� and protected 鈥撎齡eographical area (IGP stands for, in Italian, Indicazione Geografica Protetta).
Truly, the听word听radicchio听is pretty generic, as it is usually applied to various types of “bitter leaves” and it听often does not mirror the听botanical classification of the vegetable: if we had to call it with its proper botanical name,听radicchio听should be always听肠颈肠辞谤颈补,听which we usually harldly use in Italian.听It is interesting to note, though, that in some dialects, such as听辫颈别尘辞苍迟别蝉别,听听the word听肠颈肠辞谤颈补听(pronounced sicoria) is used instead of听谤补诲颈肠肠丑颈辞.听As already said, the word indicates several different types of leafy vegs belonging听to the same family, but both the way they look and their taste do change, at times quite a lot, depending on the type and the place of origin: some varieties are sweeter than others, for instance, but all types of听谤补诲颈肠肠丑颈辞听are typically crunchy, even when cooked.
Roughly, however, we can identify three, main types of听谤补诲颈肠肠丑颈辞:听one with deep red leaves, one with听dapple colored ones and a third with green ones.听Particularly esteemed are red听谤补诲颈肠肠丑颈辞听varieties hailing from Veneto, such as the听radicchio rosso di Treviso, radicchio rosso di Verona and the听radicchio rosso di Chioggia.听
Types of听搁补诲颈肠肠丑颈辞听
As we mentioned above, when we think of听谤补诲颈肠肠丑颈辞听it is the color red that comes to mind, but this amazing vegetable comes in many shades and shapes. Each variety is characterized by specific flavor characteristics and is used in the kitchen for different purposes.
Radicchio Rosso (red radicchio)
With this name we define a vegetable whose color goes from ruby red to purple and that belongs to the听肠颈肠丑辞谤颈耻尘听genus and the听颈苍迟测产耻蝉听species. It is usually to one of its varieties we think when we speak of听谤补诲颈肠肠丑颈辞.听Its most famous representatives are the听radicchio rosso di Treviso IGP,听tapered in shape and with narrow leaves; the听radicchio rosso di Chioggia IGP,听of rounder shape and the听radicchio rosso di Verona IGP,听which looks pretty much like the听radicchio rosso di Treviso,听but has much wider leaves. The red听谤补诲颈肠肠丑颈辞听of Treviso has a long history of culinary tradition in Italy: grown since the 16th听century, it used to be considered the vegetable of the poor and was often used as animal feed. How it turned from this to one of the most respected ingredients in seasonal Italian cuisine, we do not know.
Radicchio Variegato (bicolored听radicchio)
This type of听谤补诲颈肠肠丑颈辞听is characterized by听leaves of a yellowish-green hue, covered in small, reddish dots. The most famous of all听radicchi variegati听is that of听Castelfranco听IGP, which has been obtained by crossing the red听谤补诲颈肠肠丑颈辞听of Treviso and the听indivia scarola,听another plant belonging to the chicory genus.
Radicchio Verde (green radicchio)
If red听radicchio听is a very generic type of nomenclature, green听radicchio is even more problematic, as it can be used for almost all听types of bitter chicory. The听radicchio verde pan di zucchero,听with tapered shape and large leaves, and the听radicchio verde selvatico,听which comes in different varieties itself, are the听best known green radicchi听in Italy.
Most types of听radicchio听can be further classified in听precoce听and听tardivo,听that is, of earlier and later maturation, a factor that defines not only the moment the vegetable is ready to be consumed, but also its taste.
Radicchio and its properties
All varieties of this vegetable听are extremely healthy, this is why听radicchio听should always find a place on our autumnal table. It contains potassium, sodium, phosphorus, iron, magnesium, copper, calcium, manganese, an enormous amount of vitamins and aminoacids.听搁补诲颈肠肠丑颈辞听is, of course, virtually fat free and has only about 14 calories for 100 grams,听so it is听a good option, as all vegetables, if you are on a diet of some sort. In name of its bitterness, it is said to increase appetite in people suffering from lack of it, to whom is often served before a main meal as a starter. It helps fight anaemia and it is also known for its depurative qualities, especially for the liver. It is a diuretic, a mild laxative and even helps fighting temperature: seriously, is there anything this favorite of the Fall cannot do?
Indeed, its听properties are plentiful, but, above all,听谤补诲颈肠肠丑颈辞听is an excellent tonic for the immune system, and it is said to help prevent colds and flu. If you suffer from seasonal voice loss, or you would like to prevent it, try a听mixture of 100 gr of听谤补诲颈肠肠丑颈辞,听a tablespoon of hedge-mustard, two tablespoons of thyme honey and 200 ml of water. Mince the听谤补诲颈肠肠丑颈辞听thinly in a food processor, then filter the mixture obtained. In the meanwhile, boil the water and place the hedge-mustard to steep into it听for about 15 minutes. Filter it, add the thyme honey and, once it has cooled, add the听radicchio’s juice previously filtered. This should be consumed by the tablespoon throughout the day.
Radicchio听can be incredibly helpful for those suffering from constipation, too: get 1 litre and a half of mineral water, possibly a variety containing sulphur in high听quantities, and bring it to the boil. To it, add 100 gr of听谤补诲颈肠肠丑颈辞,听previously chopped, and let it steep for 15 minutes. Filter the mixture, making sure to squeeze all the water off the听谤补诲颈肠肠丑颈辞听into it, add a tablespoon of acacia honey and drink daily.
Last, but certainly not least,听谤补诲颈肠肠丑颈辞听is great for our liver as it helps detoxing it. Blend 150 gr听of听radicchio with two medium-sized apples, a sliced and听a celery stalk. Once these ingredients have been properly blended, add 50 drops of artichoke mother tincture. Have this instead of dinner for a week to cleanse your liver听and help improve its functions.
Radicchio in the Kitchen
And now, let us say something about what to do with听谤补诲颈肠肠丑颈辞听in the kitchen. As said above, this ingredient is particularly loved in the north-eastern regions of Italy, where many of its finest varieties come from. All types of听谤补诲颈肠肠丑颈辞听can be eaten both raw and cooked: if you prefer it raw, then you need to do nothing more than what you do to prepare common lettuce. Mind, though: raw听谤补诲颈肠肠丑颈辞听is usually used as an ingredient for salads, rather than consumed on its own. Cooking听谤补诲颈肠肠丑颈辞,听is a different pair of hands: recipes are plenty and often lay their origins in a long lost past. The听radicchio di Verona,听for instance, is great for grilling and barbequeing, as its elongated听yet compact shape makes it ideal for this type of cooking. The听radicchio tardivo di Treviso听is immensely popular in Veneto as an ingredient for pasta and rice dishes. It can also be used to prepare meats, roasts and rolls, as well as being added to sauces.听搁补诲颈肠肠丑颈辞听is also a great side dish when saut茅d with olive oil, salt lemon or garlic.
Some Recipes
Let’s face it: this is what you really came here for, recipes to experience some more Italian food’s deliciousness! As we at听濒颈蹿别颈苍颈迟补濒测听adore good food, it is a true pleasure to comply… Here comes the sample for an entire menu based on听谤补诲颈肠肠丑颈辞:听try these recipes and let us know听how it goes, maybe even with some photos and comments on our 听or听听us听(@LifeInItaly14).
Come on, put on that apron and let’s get started!
L’Antipasto: Crespelle al 搁补诲颈肠肠丑颈辞听
Now, do not panic:听crespelle听are nothing more and nothing less than good, old fashioned听肠谤锚辫别蝉. Just, you know the way it is between we Italians and the French: we love each other, in the end, but when it comes to food, both nations feel like it is June 1940 all over again and no! We call stuff our own way, not theirs! (France, je t’adore,听do not get this wrong,听s’il te pla卯t!).
These听crespelle听are heart warming and creamy, and every mouthful seems to carry within all the colors of the Italian Fall.
Ingredients听(4 people)
- 3 eggs
- 200 gr of flour
- 1/2 liter of milk
- 2 teaspoons of butter
- 3 heads of听radicchio di Treviso
- 6 artichokes
- 200 gr of smoked, grated听scamorza
- 250 ml of bechamel听sauce (you can buy a ready made pack or make it yourself )
- 1 tablespoon of thyme
- 1 glass of white whine
- 1 clove of garlic
- 4 tablespoons of 听extra-virgin olive oil
- 1 lemon
- salt and pepper
First of all, prepare the听crespelle: mix together, either by hand or in a food processor, the eggs, flour and a pinch of salt. Let the batter rest in the fridge for at least听an hour, then cook them just as you would do for pancakes,听adding a tiny bit of butter in a non-stick pan and pouring the right amount of batter in it. Remember, though, that听crespelle听are much, much thinner than pancakes and larger in diameter (once again, think of how听肠谤锚辫别蝉听look like and you have it). Once they are ready, or while the batter is resting in the fridge, you can take care of the vegetables: clean the artichokes then saut茅d them with the extra virgin olive oil and the garlic 鈥撎齱hich you will need to peel and mash a bit 鈥� for about 15 minutes. Add the white wine,听the听谤补诲颈肠肠丑颈辞听and cook everything for an extra 5 minutes, then season with salt, pepper and the thyme. Stir well and voil脿, your veggies are done.
Turn your attention to the听crespelle听again: spread bechamel听sauce on each of them, then stuff them with the vegetable mix and some grated smoked听scamorza.听Fold the听crespelle听in a half to close them,听then place them in an听oven dish听you have previously buttered slightly (the butter is needed to avoid the听crespelle听sticking to the dish, so keep the amount to a minimum). As this dish has to be served hot, you can either bake it straight away, if it is dinner time already, or cover the oven dish with some cling film and keep it in the fridge until about 20 minutes before eating. Heat the oven at 180 C (355 F),听spread the remaining bechamel听on top of the听crespelle听and cook for 15 minutes. Turn on the grill for the last 5 minutes of baking so that they get nice and crispy. Serve very hot.
Il Primo: Risotto Radicchio,听Salsiccia e Prosecco
Ok, so: it is a听risotto.听With Italian sausage. And听prosecco.听You cannot fail with this.听搁补诲颈肠肠丑颈辞听in听risotto听is extremely popular and this is only one of many types of this popular Italian dish听you can prepare with our delightful favorite veg of the Fall. Delicious are听risotto听with听谤补诲颈肠肠丑颈辞听and听speck,听as well as a version with听谤补诲颈肠肠丑颈辞听and听gorgonzola.听
Ingredients听(4 people)
- 500 gr of听vialone nano听rice, or any high quality听risotto听rice, such as听Carnaroli.听
- 5-6 Italian sausages (or 500-600 gr of coiled Italian sausage)
- 2 heads of听radicchio rosso听(any variety)
- 2 shallots
- 1 glass of听prosecco
- 1 vegetable stock cube
- 3 tablespoons of extra virgin olive oil
- 4 tablespoons of听parmigiano reggiano听
- 1 red onion
- 1 glass of red wine
- some cream of balsamic vinegar
- salt and pepper
Chop the shallots very thinly (you can use a food processor for it, if you want) and slice the听谤补诲颈肠肠丑颈辞听in stripes. Heat up some extra virgin olive oil in a frying pan, then add the shallots and the听radicchio听and saut茅 until the shallot is golden. Remove the skin from the sausage and add the sausage meat to the听谤补诲颈肠肠丑颈辞.听Saut茅 it, making sure to break it into small pieces while it cooks (last thing you want is giant lumps of meat in your听risotto!). Once it is cooked properly, add the glass of听prosecco听and let it evaporate, then add the rice and let it toast for a few minutes: while doing so, stir occasionally to avoid the rice sticks to the bottom of the pan. In the meanwhile, prepare your vegetable stock by adding the stock cube to a litre of boiling water. Of course, if you have the time and feel like it, you can make your own vegetable stock. At this stage, as it happens for all types of听risotto,听you will add the stock to the rice gradually, letting it cook on a low to medium heat until it is fully absorbed.
While the rice cooks, slice the red onion and cook it in听red wine for at least 30 minutes, adding some salt.
When the risotto is ready, add a tablespoon of butter,听the听parmigiano reggiano听and stir听well. Serve the听risotto听with a drizzle of cream of and a spoonful of red onion either on top or on the side.
Il Secondo: Involtini di Carne, Pancetta e Radicchio
This is a relatively simple recipe you can whip together quickly, without renouncing to taste and all the fantastic properties of听谤补诲颈肠肠丑颈辞.听You can serve these听involtini听(谤补诲颈肠肠丑颈辞听rolls) with seasonal roasted vegetables or a simple mixed salad, to keep it fresh and healthy.
Ingredients听(4 people)
- 2 large heads of听radicchio rosso di Treviso
- 350 gr of minced beef
- 1 egg
- 50 gr of grated听parmigiano reggiano
- 1 clove of garlic
- 1 bunch of thinly chopped parsley
- 6 leaves of fresh sage
- 1 glass of white wine vinegar
- 100 gr of thinly sliced bacon (even better if you can get your mitts on some Italian听pancetta)
- balsamic vinegar
- extra virgin olive oil
- salt
- freshly ground black pepper
First of all, mix together the mince with the egg, parsley, parmesan, salt, pepper and the previously chopped (thinly!) garlic and sage leaves. Then bring to the boil a pan full of water and add the white wine vinegar to it. Place the听radicchio di Treviso听leaves in it for few seconds, drain them and place them on a clean kitchen cloth. Take the meat and herbs filling and place some of it along the length of the leaves: make sure it is not too much, because you will need to roll and close the involtini听comfortably, yet, do not be too stingy either! Keep on doing so until you finish the filling, then roll each leave around it to form the听involtino. Wrap a slice of bacon around each of them, place the stuffed听谤补诲颈肠肠丑颈辞听leaves on a听lightly oiled oven tray听and cook under the grill for about 5-8 minutes, shaking the tray occasionally to turn them. Serve very hot, drizzled in balsamic vinegar.
As you can see,听谤补诲颈肠肠丑颈辞听is a true favorite of the Fall in Italy. Used to cook and to cure,听谤补诲颈肠肠丑颈辞听has a long history of excellence, a fact shown by the IGP denominations of the majority of its varieties. If you never tried it, you may be scared by the idea of eating its听bitter tasting leaves, but trust us and give it a go: when raw, its crunchiness and听bitterness add such a punch to an otherwise boring green salad. When cooked,听it is an amazing companion for creamy, comforting rice dishes and meats. Just try it, maybe following one of our recipes, and you, too, will understand why Italy is so fond of its beautiful, bitter, burgundy colored vegetable that comes from the cold.
By Francesca Bezzone
