RADICCHIO DI TREVISO TARDIVO
RADICCHIO TARDIVO
Radicchio tardivo belongs to the chicory family. Gastronomes love the crunch of this raw salad leaf as well as its flavour, which has a light and pleasant bitterness. Raw or cooked, grilled or sautéed, it is exquisite! It has long, fleshy, crunchy leaves, red at the tips and white near the heart. Radicchio tardivo is a highly refined product. It is the result of the expertise of a specific region around Treviso: sown in August, harvested in November, radicchio tardivo requires a ‘forcing’ stage that reduces its bitterness and makes it more tender. The outer leaves are removed and only the heart of the lettuce is kept.
HOW TO ENJOY THEM
Clean the root, removing all but 1 cm (1/2 inch), cut the radicchio into 4–6 pieces lengthways, then wash. For 6 people, allow 1 kg (2 lb 4 oz) of radicchio. Radicchio is eaten raw in salads, sautéed to flavour risotto, pasta, ravioli and lasagne, or grilled as a side dish.
HOW TO COOK THEM
Sauté 1–2 French shallots in a frying pan in a little olive oil for 3 minutes. Add the radicchio, cut into 2–3 cm (3/4–1 inch) pieces, cook on medium heat for 2 minutes, then add a few tablespoons of red wine and cook for another 5 minutes. Season with salt and pepper.
To cook in the oven, Preheat the oven to 200°C (400°F/Gas 6) or heat the oven grill, cut the radicchio into 2–4 pieces, brush with olive oil and season with salt and pepper. Arrange on a baking tray, and cook for about 10 minutes. Turn halfway through cooking.
