Sometimes known as Italian Chicory, radicchio is a purplish leafy vegetable with an appearance similar to red cabbage. While many varieties exist, the most common is Chioggia radicchio which is about the size of a grapefruit. It has a spicy flavour when eaten raw, but this mellows out when the vegetable is cooked. Radicchio is high in vitamin K which is difficult to find in food sources.
Radicchio has been cultivated in the Mediterranean for hundreds of years and you can grow it in your own backyard too! Plant early in the spring (soon!) as cooler temperatures will sweeten the leaves. Water light and frequently rather than heavily and infrequently in a sunny to partially sunny spot. Most gardeners find that radicchio grows without many issues, making it a great colourful choice for beginners!
When purchasing a head of radicchio from the grocery store, look for large heads with dark colors & tightly packed leaves. Check out your local grocery store for radicchio and try out this tasty vegetarian dish tonight!
1 tablespoon olive oil
1/4 cup slivered garlic
1 cup sliced zucchini (about 1 small)
2 cups shredded radicchio
2 tablespoons finely grated fresh Parmesan cheese
2 tablespoons Madeira wine
2 tablespoons water
1 tablespoon balsamic vinegar
1/2 cup minced fresh parsley
1. Warm a skillet over medium heat and add olive oil and zucchini. Sauté for 3 minutes. Add garlic and radicchio, toss to mix, and cook for 5 minutes.
2. Dissolve cheese into Madeira; add to radicchio mixture. While it cooks briefly, mix water and vinegar together; add to radicchio mixture and stir. Stir in parsley and mix thoroughly. Serve warm.