Radicchio, (5 heads)

Radicchio: The Versatile Jewel of Leafy Vegetables!

In the realm of vegetables, radicchio can be enjoyed raw and cooked. With tightly wrapped leaves similar to chicory or cabbage, radicchio offers a world of culinary possibilities. While it shines in raw salads, it also reveals its true magic when braised or grilled, maintaining its exquisite purple hue. For those seeking to elevate their culinary creations, consider shredding and incorporating radicchio into fresh pasta and risotto dishes, where it adds both flavour and texture.

Tightly Wrapped Leaves of Flavour

Similar to chicory and cabbage, radicchio boasts a subtly bitter taste that distinguishes it from its counterparts. This bitterness adds depth to your dishes, creating a unique flavour profile that delights the palate. Unlike some greens that lose their colour and vibrancy when cooked, radicchio maintains its beautiful purple hue, making it a stunning addition to a wide range of dishes.

Cooking & Serving Suggestions

• Grilling: Cut a head of radicchio into wedges, brush with olive oil and sprinkle with salt and pepper. Grill over medium-high heat for a few minutes on each side until charred and tender. Serve grilled radicchio as a side dish or chop it and add it to salads or pasta dishes.
• Sautéing: Sautéing radicchio with garlic and olive oil helps to mellow its bitterness while retaining its texture. Cut radicchio into thin strips or wedges and cook it in a skillet over medium heat with olive oil and minced garlic until wilted and tender. Season with salt and pepper to taste and serve as a side dish or topping for pizza, bruschetta or grilled meats.
• Roasting: Roasting radicchio adds depth of flavour and caramelises its sugars. Cut radicchio into wedges, drizzle with olive oil and season with salt and pepper. Roast in a preheated oven at 400°F (200°C) for 10-15 minutes until browned and tender. Serve roasted radicchio as a side dish or toss it with other roasted vegetables for a colourful medley.
• Braising: Braising radicchio in a flavourful liquid helps to soften its bitterness and infuse it with rich flavour. Cut radicchio into wedges and cook it in a skillet with broth, white wine, balsamic vinegar or soy sauce until tender. Add herbs, garlic or shallots for extra flavour. Serve braised radicchio as a side dish or over polenta, pasta or grains.
• Salads: Raw radicchio adds colour, texture and a hint of bitterness to salads. Pair it with other greens like arugula, spinach or mixed lettuce and add ingredients like sliced apples or pears, toasted nuts, crumbled cheese (such as blue cheese or goat cheese), and a tangy vinaigrette.