Guest guest Posted August 1, 2001 Report Share Posted August 1, 2001 * Exported from MasterCook * Radicchio Recipe By : Healthful Cooking by Mary Carroll, Star Tribune 6/01 Serving Size : 1 Preparation Time :0:00 Categories : Info/Tips Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Radicchio, an Italian bitter green virtually unknown 10 years ago, is now standard fare in salads. It lends a flash of welcome color among the green and white. Italian cooks use radicchio in cooked dishes, preferring it braised, grilled, or wilted, and served with a splash of vinegar and olive oil. But U.S. cooks have embraced it for its bite with mixed greens. Look for two types of radicchio in the gourmet produce area of your market: the long red spears of Treviso radicchio and the plump heart-shaped head of Verona red. Both are deep scarlet with white veins, and crunchy with a bitter-peppery flavor. I love combining radicchio with orange sections and red onion slices. I soak the onions in ice water to cut acidity, then toss everything with another bitter green--curly endive. -- Mary Carroll is a Minneapolis author of three cookbooks. She teaches at Byerly's cooking school. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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