Radicchio

"jake" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora said:

"jake" <[email hidden]> ha scritto nel messaggio
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Quoted message said:

Pandora wrote:

>In autumn and winter, here in Italy, we use to eat a certain kind of
>vegetable called "Radicchio". This is a link where you can see the
>photo:
>
>http://www.gourmetsleuth.com/radicchio.htm
>
>The taste is a little bitter, but we like it for this reason. We mix it
>with green salad (like lettuce, for example), or we make a very very
>good seasoning for pasta (you mix, for example radicchio with sausages).
>For these recipes it is better using "Radicchio di Chioggia or Verona,
>which is ball shaped (see the photo in the link). The other kind
>"Radicchio di Treviso" is long shaped and is good for BBQing.
>Today or tomorrow, I would like to make Ravioli (handmade) filled with
>ricotta and radicchio (Gnam Gnam).
>I would like to know if you have Radicchio in Usa and other country of
>the world.
>Cheers
>Pandora
>
>

You can buy it in some supermarkets here. I haven't tried it yet, but
mean to cook with it. When I happen top wind up in the right supermarket
at some point.

You have to try! I'm sure you will like!
Cheers
Pandora

I know I will! I'd love to try it grilled, with some olive oil and salt,
probably.

Don't forget black pepper 😉
Pan

jake replied:

Quoted message said:

Quoted message said:

Quoted message said:

>I would like to know if you have Radicchio in Usa and other country of
>the world.

You can buy it in some supermarkets here. I haven't tried it yet, but
mean to cook with it. When I happen top wind up in the right supermarket
at some point.

You have to try! I'm sure you will like!

I know I will! I'd love to try it grilled, with some olive oil and salt,
probably.

With the weather turning chilly, I like to roast radicchio. Just cut in
half, drizzle with olive oil, rosemary, and salt, and roast on medium-high
heat (say 375°F) until it's tender. Then I drizzle it with balsamic vinegar.
Braising is also a good way to treat it. Here's the menu from an autumn
meal with radicchio I made for a special occasion this time last year:

Fennel Salad with Oranges and Olives
Lentil Soup with Carrots, Garlic, Spinach, and Tomatoes
Braised Radicchio with Raisins and Pine Nuts
Chestnut Polenta with Pork Ragout
Puff Pastry "Calzone" with Chocolate-Cherry-Ricotta filling and an orange
sauce on the side

Bob