Ingredient of the Month: Radicchio

October 08, 2014

You might not be familiar with radicchio, but you’ve probably unknowingly passed by it in the produce section at your local grocery store. Radicchio looks like lettuce’s red-headed cousin with its beautiful deep red leaves. However, unlike lettuce, it’s a perennial with a spicy and slightly bitter taste. This leaf vegetable, also known as Italian chicory, is very versatile and can be served fresh in salad, sautéed and added to risotto, or grilled with olive oil for the main dish.

Radicchio rosso di Treviso, or Treviso for short, is the most popular radicchio among Italians. It is also red in color, but has more of a resemblance to an endive. It is a winter vegetable and is sometimes referred to as “the winter flower” due to its gorgeous color and late arrival in the season.

At Katie’s you can sample this unique leafy vegetable by ordering our radicchio agrodolce crostini. The crisp yet chewy crostini is topped with smooth mascarpone then layered with agrodolce, a sweet and sour sauce, which complements the bitterness of the sautéed radicchio. Finally, it is topped with tangy, shaved parmigiano, pine nuts, and a drizzle of olive oil.

If you’d like to join us to taste Treviso, Italy’s culinary pride and joy, please call us at 314.942.6555 or visit us online at www.katiespizzaandpasta.com to make reservations!

 

 





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