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BTD Forums  /  Cook Right 4 Your Type  /  Radicchio
Posted by: Spring, Monday, July 8, 2013, 1:00am
I've been getting more interested in this beautiful type of chicory for some time. I have read that the Italians grill it in olive oil. But that is just the beginning of the usefulness of this lovely leafy vegetable. Of course, I was introduced to it in mixed salads some time ago, and, finally, one grocer here started selling the whole "head." As far as I know, I have never eaten it cooked. But it seems that it would be a nice addition to soups and other dishes. I wonder if anyone has tried it that way?

Besides the culinary enjoyment, it provides many health benefits. An amazing plant to be sure! I'm glad I've been knowing this fine plant for a while! It seems to be not so terribly hard to grow. Has anyone tried that with success?

And I guess I don't have to say that it is a diamond for me! Which, of course, puts it into an altogether different realm! (sunny)
Posted by: Serenity, Monday, July 8, 2013, 2:36am; Reply: 1
Yes, i have grown it but i am the only one who will eat it.  (I live with supertasters who say it is too bitter for them!) Apparently roasting it takes the bitter out so that is worth a try, maybe i could make chips out of it... my husband would eat anything in chip form :)
Posted by: Joy, Monday, July 8, 2013, 3:15am; Reply: 2
I have had radicchio in salads but not in a long time.  I don't really remember what the taste is but I remember a bit of a bite to it.

It sounds actually that it would lend itself very well to cooking with olive oil or in chip form.

I'll add this to my list.

Posted by: Maria Giovanna, Monday, July 8, 2013, 8:10am; Reply: 3
Just cut in quarters or thin slices in the owen with salt and oil or in the pan until it wilt  or more if you like it roasted. A produce tipical of my area.  Fresh form the ground is less bitter, if it stays days in the fridge, a bit more. There is the round like lettuce balls and the sword shaped , the most expensive and  looked for  from the chefs.
Posted by: lux, Monday, July 8, 2013, 11:21am; Reply: 4
Well said Maria Giovanna!
I use it also to make ravioli, lasagna gluten-free.
herbal tea can be used in place of the dandelion.
Posted by: Maria Giovanna, Monday, July 8, 2013, 12:48pm; Reply: 5
the real Treviso radicchio late tardivo quality !
Posted by: Spring, Monday, July 8, 2013, 2:15pm; Reply: 6
Thanks a lot for the help in getting to know this vegetable better! Is the bitter taste anything like cabbage when it is bitter? I miss cabbage, bitter or not, but it is definitely an avoid for me. These dishes you all mentioned sound delicious! I wish I had gone ahead and bought one of the "heads" at the grocery even though I was a little put off by the fact that I was afraid they were not exactly fresh!  :-/ They were not wilted or anything, but I noticed some of them had a little brown around the edges. I would guess that they were all picked at the same time so even the ones that looked fine might not have had the best taste.

I think I am going to take all of what is in the huge salad mix I bought and experiment a little!  :)
Posted by: Spring, Monday, July 8, 2013, 4:47pm; Reply: 7
Tried stir-frying the Radicchio and was pleasantly surprised and happy with the taste! I'm pretty sure that roasting would be the best, though. Yummmm!(drool)
Posted by: BCgal, Monday, July 8, 2013, 6:40pm; Reply: 8
Are we talking about the burgundy/white trim head?  If so, I use it regularly, but only in my salads.  I started using it because it's bitterness is good for the liver.  I'll have to try it roasted, and in my stir frys.
Posted by: Maria Giovanna, Monday, July 8, 2013, 10:37pm; Reply: 9
Yes we are B Gal.I use it as roasted or stir fried as a side dish to meat, eggs and cheeses, or use it in a Risotto
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