Radicchio
While it’s most commonly eaten raw in salads, radicchio can be cooked, too. It's a member of the chicory family (radicchio is actually red-leafed Italian chicory) and has recently become a trendy vegetable. It has a fresh, delicate bitterness that lends itself especially well to salads.
Several varieties of radicchio are grown but the two most commonly available are Verona, which grows in small, loose heads with burgundy leaves and white ribs and Treviso, which has leaves that are narrower and more pointed, and tighter, more tapered heads. Other varieties have variegated or speckled leaves in shades of pink, red, and green. Radicchio is available all year long and is at its peak from mid-winter to early spring.
Radicchio can be found in the produce section of health food stores, specialty markets and supermarkets. Look for firm heads with crisp, colorful leaves and no signs of wilting or browning. Store in a plastic bag in the refrigerator for up to five days. Wash radicchio just before using. While it’s most commonly eaten raw in salads, it can also be cooked.
The first time I tried it was on a pizza pie and, believe it or not, on my free meal day. What a great flavor it had—the tartness and sweetness all at once. And check out it's nutritional breakdown.
Again, you can eat it raw or cooked or even grilled. So give it a try. It looks good and tastes even better. Here is a pic of it grilled with olive oil and balsamic vineger, a secret touch.
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Alejandro



















