Four Ways to Use Treviso
Radicchio is most often
encountered by Americans as a salad ingredient, used sparingly
for that purpose because it is so bitter. Treviso is leafier and somewhat
milder tasting than other varieties of radicchio,
which form round, compact heads with crunchier leaves. The Treviso
variety is well suited for cooking, which mellows the bitterness
somewhat and gives it a nutty flavor.
Oven Roasted Radicchio
Trim the base of the radicchio, making sure to
leave the heads intact. Cut lengthwise into halves for larger
heads of radicchio or into quarters for smaller heads, brush with
olive oil and sprinkle with salt and pepper. Set on a medium to
hot grill and turn frequently with tongs to avoid burning,
occasionally brushing with more olive oil, if desired. Use
aluminum foil to protect the leaf tips from burning, if desired.
Grill until radicchio is fork tender, between 10 and 15 minutes,
depending on the grill.
Roasted Radicchio [back
Heat oven to 450º F. Trim the base of the
radicchio, making sure to leave the heads intact. Cut lengthwise
into halves for larger heads of radicchio or into quarters for
smaller heads, baste with olive oil and sprinkle with salt and
pepper. Place face down in a roasting pan and roast until fork
tender, about 15-20 minutes. Add salt and pepper to taste.
Onion-Radicchio Tapenade [back
1 medium Treviso
1 medium onion
1/3 cup olive oil
4 garlic cloves, chopped
1 tablespoon balsamic vinegar
1/2 cup or more chopped black olives
1/4 cup or more grated Parmesan cheese
1/2 cup washed and chopped parsley (optional)
several anchovies (optional)
1/4 cup toasted pine nuts or walnuts (optional)
Salt and freshly ground black pepper
1. Coarsely chop radicchio and onion and sauté in olive oil in
heavy skillet on medium heat, stirring occasionally, for about 15
minutes until the onion begins to darken and carmelize. For last two
minute of sautéing, add the garlic. Do not burn. Remove from heat
and let it a cool a bit.
2. Place all of the other ingredients except the salt and pepper in
the bowl of a food processor, add the warm onion and radicchio
mixture and pulse just a few times to mix thoroughly and chop the
ingredients. Add a bit more olive oil, if the mixture is too dry.
Texture should be chunky, not pureed. Stir in salt and pepper to
1 medium or 2 small heads of Treviso
2 tablespoons olive oil
1 small white onion, diced
1 teaspoon minced garlic
1 cup risotto rice
½ cup white wine
5 cups vegetable or chicken stock
2 tablespoons butter (optional)
¼ cup grated parmesan
¼ cup toasted pine nuts
salt and pepper
1. Trim the bottom of the radicchio, wash the leaves, cut them
lengthwise into inch-wide ribbons and chop into small pieces.
2. Put the stock in a saucepan on low heat to warm up. In another
saucepan, pot or wok, heat the olive oil over medium-high heat.
Saute the diced onions, stirring them frequently. When the onions
have softened and are beginning to turn golden, add the radicchio,
garlic, a pinch of salt and pepper, and lower the heat. Cook for
about 10 minutes, stirring occasionally.
3. Stir in the rice and when the grains are coated with oil, add
the wine, stirring into the rice until the liquid has been
absorbed. With the flame under the rice pot on medium low, ladle
about a cup of warm broth into the rice, stirring occasionally
until the liquid is absorbed, then ladle another cup of broth into
the rice, repeating until the rice is cooked, al dente on the
outside, creamy on the inside, about 30 minutes.
4. When the last ladle full of broth is nearly absorbed, stir in
the parmesan cheese, pine nuts and butter. Add more salt and
pepper if desired.