Radicchio variegata di Lusia
Cichorium intybus
Similar veggies:
Radicchio, endive, sugarloaf chicory
A quick introduction
Radicchio is a type of chicory most popular in Italian cooking. This variety is particularly beautiful as it is green with purple and red speckles. It could be confused with head lettuce but the taste of radicchio is quite distinct from the ones of lettuce, as it is bitter and almost spicy when raw. By cooking, the bitterness mellows out, revealing radicchio sweeter notes.
Storage
Keeps well in the vegetable drawer of the fridge.
Season
Spring to fall
Suggestions for preparation
In Italy bitter is a much more appreciated taste and we learned to love radicchio during our studies in Piedmonte. Radicchio can be easily prepared by discarding any brown outer leaves and cutting it according to the desired outcome. Thinly sliced radicchio is a perfect addition to any salad that needs a spicy bitter kick to it! Radicchio also works well with high intensity heat cooking methods such as grilling or charring, but it also can take longer cooking times in, for example, a radicchio risotto. One of our favourite winter salads is thinly sliced radicchio with orange, balsamic vinegar and good olive oil.
Recipes
Radicchio salad with fennel, celery and anchovies
Radicchio and citrus salad
Radicchio (replace with endive) and sausage pizza
Grilled endive (replace with radicchio) with lemon and parmesan, grilling the radicchio in your oven works very well too!
A tip from one of our members: a bean stew served with lemony radicchio leaves, delicious!