I've used radicchio before in salads, slaw, whatevs, but this is my first time cooking it, so it's ingredient #3 for my New Year, New Ingredient resolution. I know, I'm playing fast and loose with the rules of resolutions, but that's how I roll, people.
Radicchio is a type of chicory that's most often used as a salad green. Ironic that it's used as a "green" because it's a gorgeous shade of purpley-red. The leaves have a firm bite to them that reminds me of cabbage. As for flavor, radicchio is bitter, but cooking mellows the taste.
When I scored a head of radicchio at the grocery store, I decided I wanted to roast it. I picked this cooking method because it's hands-off, and I was feeling lazy. In the summertime, though, I'm going to try grilling it. And if I forget to grill it, you fabulous readers are in charge of reminding me.
Ok, that's a lot of preamble for a simple radicchio recipe. But you know what? I'm going to make you wait longer. Come back on Thursday to find out what I did with my new ingredient!
looking forward to :)
ReplyDeleteI love radicchio! Def a great ingredient to use in the New Year!
ReplyDeleteYay radicchio! One of my faves!
ReplyDeleteOh man! When i first saw that pic, i thought it was some type of meat..., like liver...haha. But, now that i know what it is, i am excited about seeing your recipe :)
ReplyDeleteCakewhiz.....HAAAAAAAAAAA!!!! I wish it was liver because that would demonstrate ultimate cooking bravery on my part.
ReplyDeleteI always find radicchio to be to bitter but good to know if you cook it, the taste mellows some.
ReplyDeletePaul
I love radicchio but I cannot get good ones here in NY.
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