Tag Archive for: Radicchio

Rossa di Treviso Radicchio

Radicchio is a member of the chicory family – along with Endive and Escarole – and is part of the dandelion group. Chicories are thought to help with digestion of rich foods and are often served as sides to hearty winter fare in Europe.

Many folks are familiar with radicchio, endive and chicory as a fall and winter vegetable, but their cool season tolerance makes them ideal for early spring planting as well, either starting the seedlings inside and transplanting once soil temperatures are above 45 – 50°F, or just direct sowing when the soil is above 50°F. They can also be planted in the fall and overwintered in a cold frame or heavy row cover and harvested early next spring.

Here’s what could come out of your garden for this recipe – Thyme, Radicchio and Romano beans!

Red Risotto with Radicchio
Risotto with radicchio is a very rich and delicious dish that is perfect for the cool spring and fall evenings. Hearty enough to stand on its own as a main course, but also works well with as a unique and delicious side dish.
  • 1/4 cup unsalted butter divided
  • 2 small shallots finely diced
  • 1 tbs. chopped fresh thyme
  • 4 cups thinly sliced radicchio
  • 1 1/2 cups arborio rice
  • 1 1/2 cups cooked Italian beans like Romano
  • 1 3/4 cups dry red wine
  • 3 cups rich chicken stock - can substitute a roasted vegetable stock
  • 1/2 cup Parmigiano Reggiano cheese plus more for topping
  1. Melt 2 tbs. butter in a sauce pot over medium-heat.
  2. Add shallots and sauté until soft, about 5 minutes.
  3. Add thyme and radicchio and sauté until radicchio wilts, add rice and toast until slightly browned. Add wine and simmer until liquid is almost evaporated.
  4. Add chicken stock slowly with a ladle and stir the rice occasionally. Continue adding stock and stirring until rice is almost al dente and starts to become creamy.
  5. Add beans and Parmigiano Reggiano cheese to pot and a little more stock if needed. The risotto should be a little soupy.
  6. Stir in the remaining butter and serve in shallow bowls with more Parmigiano Reggiano cheese.
Recipe Notes

A little sautéed diced pancetta is also delicious in this dish. Cook it and remove prior to adding the shallot. Top the finished dish with the pancetta and cheese.

Adapted from La Cucina Stagionale

Radicchio di Trevisio Salad

Fresh, seasonal salads are an excellent starter for great meals and showcases for creativity, and here we have the famous red radicchio from Treviso partnering nicely with pine nuts and alici, the smallest, most delicate members of the sardine family.

Radicchio di Treviso Salad

  • 2 1/4 Lbs Radicchio di Treviso
  • 1/2 to 3/4 unpacked cup, shredded tender root portions of radicchio plants (can substitute celery root)
  • 3 Tbs olive oil
  • 8 – 10 Alici, chopped fine (see note)
  • 1-2 Tsp Balsamic vinegar
  • 1/2 cup pine nuts
  • Freshly ground sea salt and black pepper to taste

Note: Alici are the smallest and most delicate of the sardine family. They are traditionally pickled fresh with a mild onion, then chopped fine and used in antipasto dishes. As a substitute, use half the amount of sardines in salt that have been rinsed and soaked a couple of times to remove the overly strong salt flavor.

  1. Clean, wash and shred the radicchio root.
  2. Wash the radicchio, shake out the moisture, and shred the leaves to uniform size.
  3. Combine the ingredients in a bowl, mix thoroughly and serve.

Recipe Tip! This traditional antipasto goes extremely well with a moderate white wine.

Makes 3 to 4 servings