Treviso Radicchio and Knife (Click entry)
Radicchio drizzled with olive oil and grilled has lots of flavor and takes very little work. Grilling tames radicchio’s natural bitterness, and changes it into an ingredient that enhances everything with which it is paired.
The outer leaves of grilled radicchio are charred, soft, and slightly smoky; the inner leaves warm yet crunchy. Mixed with garlic, olive oil, parmesan cheese, and sometimes a
little good quality balsamic vinegar, grilled radicchio makes a wonderful topping for egg-yolk rich, Piemontese tajarin (or any other pasta).
The form of radicchio most commonly found in US supermarkets looks like a small red cabbage. Occasionally, the market has Treviso Radicchio, which is elongated and, when the outer leaves are stripped away, looks like a large red Belgian endive. For most purposes, the two radicchios can be used interchangeably.
Friday night we had no snow near the back shed; this is Sunday morning (April 6, 2008).
We planted radicchio in our Alaskan garden last summer and harvested it on our return from Greece in October. Today we ignored the 12” of snow that fell yesterday and started this year’s radicchio seeds in the garage.