|
  |
|
|
Recipe & Guide - Radicchio
Use Radicchio sautéed or raw, to add flavor, color and texture to salads. "Radicchio." the Italian word for chicory, has come to designate red varieties, particularly the common Verona type, which is round and thick-leafed with white midribs.
Less common types may be loosely crumpled with marbled pink/cream leaves or tulip-shaped and burgundy-striped. Although striking, firm bittersweet radicchio has transformed the American salad bowl, it is often served cooked in Italy, where it was grown exclusively until recently. SELECTION AND STORAGE
Radicchio is available virtually year-round.
Because it browns from the outside in, fresh heads are likely to be large and solid (not yet trimmed). Avoid wetness, which hastens decay. Leaves should show no browning or flabbiness. Discoloration on the trimmed end is normal.
Slightly browned outer leaves can be removed; the layer beneath will usually be fine.
For optimum quality, refrigerate, wrapped, for no more than a week.
PREPARATION AND EATING TIPS
Cutting from the base, remove the core. Break off the leaves and trim as needed. Rinse and spin-dry or blot with an absorbent towel. Wrap and chill for salad.
Slice into small pieces as needed, not beforehand. Substitute in recipes that call for Belgian endive or escarole.
Radicchio is the salad bowl and garnish leaf par excellence. It retains its firm texture, hue, and flavor sliced into simplest mixed greens or complicated combinations of cooked meat, fish, pasta, beans, and grains-mildly or assertively dressed. Use whole leaves as "bowls" to hold sal¬ads for buffets, picnics and barbecues. Radicchio develops a sweet, mellow flavor when cooked, although it loses its brilliant redness.
Quarter or halve solid, tight heads, coat with olive oil and grill until tender, accented with herbs or garlic.
Shredded sautéed radicchio enhances pasta, rice and beans. Stir into soups for earthy, bitter¬sweet flavor and rich color. RADICCHIO SUPREME - 30 minutes
The subtle taste of caraway adds an interesting note to this delicious radicchio dish. A great combina¬tion of flavors! 1/2 pound radicchio, shredded (about 2 cups)
1 medium onion, sliced thin
1/2 cup red wine|
1 tart apple, cored and cut in small cubes
1/2 teaspoon caraway seeds (optional) Put all ingredients in a pot.
Bring to a boil.
Cover tightly and simmer over low heat 20 minutes or until tender-crisp. Yields 4 servings (3/4 cup each) Nutrient Analysis per serving:
Calorie-62
Fat-0 g
|
Recipe & Guide - Radicchio
PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
No reactions yet.
Please login or sign up to rate this intel.
Please login or sign up to add a comment.
The copyright for this content entitled "Recipe & Guide - Radicchio" has been specified by the contributor as:
All Rights Reserved
This content may not be copied, distributed or adapted by anyone under any circumstances.
|
 |
May, 2012
2008
January, February, March, April, May, June, July, August, September, October, November, December
2009
January, February, March, April, May, June, July, August, September, October, November, December
2010
January, February, March, April, May, June, July, August, September, October, November, December
2011
January, February, March, April, May, June, July, August, September, October, November, December
2012
January, February, March, April, May
|
|
Not a member yet?
Qondio is a powerful network for making it online. If you have a website to
promote, we can help.
Sign up and get in on the action.
|
|
Welcome to Qondio! Discover the awesome power this network can deliver by going to our About page. Or you could skip straight to the Sign Up form.
|
|
