This Prosciutto and radicchio bruschetta is a still-Italian twist on an Italisn classic. All photography courtesy
Royal Rose Radicchio.
Make A Meal Of “Italian Chicory”
CAPSUKE REPORT: Radicchio, also known as “Italian Chicory,” is a maroon leaf vegetable with a pleasingly bitter taste. Commonly used in salads and Italian dishes such as risotto, it has gained popularity in the U.S. in recent years (McDonald's even uses it in their salads). Here, we present six recipes, courtesy of Royal Rose Radicchio, for a multi-course meal of tasty, creative radicchio recipes.
This is Page 1 of a five-page article. Click on the black links below to view the other pages.
On The Menu:
- Page 1: Radicchio Overview
- Page 2:
Hors d'Oeuvre ~ Bruschetta With Radicchio di Treviso Tapenade
- Page 3: First Course ~ Cheese Trio & Radicchio Pizza
- Page 4: Pasta Course ~ Mushroom Risotto In Radicchio Wrap With Balsamic Syrup
- Page 5: Main Course ~ Maple Cured Squab Breast With Braised Lentils & Radicchio
- Page 6: Salad Course ~ Mediterranean Fig & Radicchio Salad
Radicchio is an Italian leaf chicory. There are a handful of different varieties all named after the regions in Italy in which they're grown. The most common one in the U.S. is the Radicchio di Chiogga, a round, tightly packed head of dark maroon leaves with thick white veins. It has a bitter taste that mellows when grilled or cooked. Available year-round, radicchio is quite nutritious. A one-cup serving has only 9.2 calories. It is high in magnesium, potassium, and vitamin A.
When buying radicchio, pay attention to size. A fresh radicchio head should be about the size of a grapefruit. It you find one with a small, drier head, it likely means that it is older and the outer leaves have been pulled off to keep it looking good. Some shopping tips include:
- Look for dark red to purple leaves with small white veins.
- Select tight, firm radicchio heads that feel heavy for their size.
- Avoid very small heads (less than 1/2 pound)–they're old.
- Avoid heads that are pointed, misshapen or ones with loose leaves.
Bruschetta With Radicchio di Treviso Tapenade
Salty, smoky Prosciutto pairs with flavorful roasted radicchio to create a bread topper or tapenade that your guests will love. Recipe yields 3 cups.
2 heads Radicchio di Treviso
1/2 sweet onion, peeled and thickly sliced
Olive oil, as needed
1/3 cup olive oil
4 garlic cloves, crushed
1 tablespoon fresh lemon juice
1/4 cup drained capers
1/3 cup diced green olives
1/2 cup freshly grated Parmesan cheese
1/2 cup washed parsley
Salt and freshly ground black pepper, to taste
Prosciutto, thinly sliced
Toasted or grilled Italian bread, brushed with cut garlic
Pre-heat oven to 450º F.
Toss Treviso and onion with oil, place on shallow roasting pan. Roast for 15-20 until fork-tender. Remove from oven and let cool slightly.
Coarsely chop Treviso and onion; place in large bowl with oil, garlic, and lemon juice; toss. Add capers, olives, grated cheese and parsley; season with salt and pepper, toss again.
To serve, layer prosciutto on toasted bread, top with 2-4 tablespoons of tapenade and garnish with shaved Parmesan.
Continue To Page 2: First Course ~ Cheese Trio & Radicchio Pizza
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Recipe courtesy Royal Rose Radicchio. All other content