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Treviso-Style Radicchio Recipe

Treviso-Style Radicchio Recipe

Treviso-Style Radicchio Recipe

(radicchio alla trevigiana)

Preparation time : 15 minutes + 10 minutes cooking time

Ingredients for 4 servings

  • radicchio trevigiano (Treviso radicchio) 1 1/3 lbs (600 g)
  • extra-virgin olive oil 2 tbsp (30 ml)
  • sage and rosemary to taste or about 1 tsp (0.7 g) of each, chopped
  • salt and pepper to taste

Method :

  1. Wash and prepare the radicchio, remove the outer leaves, and cut it into four sections. Season with salt and pepper, and sprinkle with the sage and rosemary.
  2. Heat the oil in a skillet and add the radicchio. Sauté it on all sides and finish cooking with the lid on until tender, about 10 minutes.
    Alternatively, you can bake it in the oven at 350° F (180° C) about 10 minutes.

The two types of radicchio from treviso

  • In the province of Treviso in Veneto, there are two types of red radicchio, both of excellent quality, extremely versatile in cooking and
    used in many dishes from appetizers to desserts.
  • The so called “early” radicchio has a large elongated head with tight leaves and a small root stub. The leaves are crisp, slightly bitter and suitable for many uses, both raw and cooked. Once the scorching heat of the summer is over, the green leaves of the radicchio are carefully tied together out in the fields so that the heart of the plant is left “in the dark” to develop new bright red leaves that will come through from September onward.
  • The so-called “late” radicchio, which is the undisputed champion of all the Veneto radicchio, has a tightly bound head of compact regular leaves, which tend to close at the top, and a longish root stub. The leaves are a deep red wine color with slightly pronounced secondary veining, while the white dorsal rib has a pleasantly bitter taste and is very crunchy. This prized radicchio is harvested in November, by which time the fields will have frosted over at least twice. At this point, spring water and the skill of the producers make it flourish to acquire its beautiful appearance, crunchy consistency and special flavor within a few weeks … to the delight of refined gourmets.