Why Radicchio Is the Ingredient We Need Right Now

1 min


By

Why Radicchio Is the Ingredient We Need Right Now 1
Photo: iStock

THE LAST THING anyone needed was another virtual meeting. And yet, in October, more than 1,100 fans of radicchio tuned in to “Rad TV,” a day’s worth of YouTube programming to fete their favorite bitter vegetable. Academics retold its history (did you know radicchio only became a staple in Italy in the 20th century?), plant breeders shared growing techniques, chefs demo’d recipes such as radicchio tarte tatin and grilled radicchio salad with anchovy dressing.

GAMECHANGER

Do a sheet-pan supper. Toss radicchio wedges with olive oil, salt and pepper. On a sheet pan, roast Italian sausages at 425 for 10 minutes. Flip sausage, add radicchio and cook until wilted. Garnish with pomegranate seeds and aged balsamic vinegar.

Advertisements

Grill it. Cut the head into wedges, brush with oil and season with salt. Cook on a grill (or hot cast-iron skillet) until charred and softened. Top with shaved Parmesan and garlicky vinaigrette.

Make pizza. Stretch out pizza dough and brush well with olive oil. Sprinkle on walnuts and a heap of chopped radicchio tossed with olive oil and salt. Dot with blue cheese. Bake in a hot oven.

Bitter vegetables don’t usually have fan clubs. But radicchio, a kind of chicory, has earned a passionate following of small farmers, chefs and plant breeders who prize its capacity to grow in cold temperatures—keeping farmers busy during the slow season—as well as its flavor and range of vivid hues. Most of us know (and most supermarkets offer) the densely layered, burgundy-leaved Radicchio di Chioggia. Other tempting varieties include the pale-green, speckled Variegato di Castelfranco, the delicate, pink Rosa del Veneto and the oblong, almost tentacled Rosso di Treviso Tardivo. These are seasonal, available now through early spring.

Besides being gorgeous, the fresh, grilled or wilted leaves set off the season’s rich, fatty foods and add much-missed freshness to a winter plate. And unlike those wimpy, bagged salad greens, radicchio will last weeks in the fridge.

More in Food & Drink

Copyright ©2020 Dow Jones & Company, Inc. All Rights Reserved. 87990cbe856818d5eddac44c7b1cdeb8

Originally published here WSJ.com: Lifestyle

Advertisements

Like it? Share with your friends!

51
9 shares, 51 points

What's Your Reaction?

hate hate
4
hate
confused confused
18
confused
fail fail
11
fail
fun fun
9
fun
geeky geeky
7
geeky
love love
23
love
lol lol
2
lol
omg omg
18
omg
win win
11
win

0 Comments

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Choose A Format
Personality quiz
Series of questions that intends to reveal something about the personality
Trivia quiz
Series of questions with right and wrong answers that intends to check knowledge
Poll
Voting to make decisions or determine opinions
Story
Formatted Text with Embeds and Visuals
List
The Classic Internet Listicles
Countdown
The Classic Internet Countdowns
Open List
Submit your own item and vote up for the best submission
Ranked List
Upvote or downvote to decide the best list item
Meme
Upload your own images to make custom memes
Video
Youtube, Vimeo or Vine Embeds
Audio
Soundcloud or Mixcloud Embeds
Image
Photo or GIF
Gif
GIF format