2621 Ringold Road * Eltopia, WA 99330 * 509.266.4348 * contact@schreiberandsons.com
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RADICCHIO |
It is actually Italian Chicory. Some (the popular) varieties includes radicchio di Verona which looks like a small head of red lettuce and radicchio di Treviso that looks a bit like a red version of Belgium Endive. This vegetable is very popular in and has gained in popularity in the United States in the last few years. It is eaten raw with just a bit of olive oil and salt, as well as mixed into a variety of salads. You may also see it on menus grilled or roasted or combined into other dishes such as risotto.
RADICCHIO HISTORY
n true Italian style, radicchio’s name and appeal are inextricably linked to its home, history and family. First cultivated in the cool Veneto province of northeastern Italy (the mainland surrounding Venice), two legends exist as to its precise origin in the region: one, that mysterious birds from across the sea first dropped the seeds of this unique plant on local fields—the other, that friars in times of old collected seeds from the plants as they grew native and wild along the roadsides. The mass cultivation of radicchio likely began on Chioggia Island, where the plant’s mineral content was noted to leave behind a far healthier soil than had originally existed. A relative of endive, radicchio is a member of the chicory family, sometimes referred to in English as “Italian chicory,” in French as “Chicorée Rouge.” RADICCHIO NUTRITION
Red-leafed, slightly bitter and hearty, radicchio is the Italian name for a group of fleshy red chicories packed with fiber, vitamin C and potassium. Served both warm and cold, radicchio stands out among salad offerings as a gourmet fresh ingredient that is also perfect for grilling and sautéing. Now, a recently published report reveals that radicchio is filled with flavonoids and provides an antioxidant content rivaling that of blueberries and spinach. RADICCHIO FACTS
How to select: In local grocery stores and markets in the summer months. You can also grow your own radicchio in the spring or fall. Look for a crisp head with no wilted or bruised leaves. How to store: Fresh picked radicchio simply needs the dirt brushed off, placed in a plastic bag and stored in the fridge. It will keep for up to one week. When ready for use rinse with cold water. How to prepare: Often used in salads, can be grilled. Matches well with: anchovies, bacon, balsamic vinegar, butter, cheese, garlic, lemon, olive oil, pancetta Substitutions: Belgian endive
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