The very best Radicchio is grown in Treviso.
If you like slightly bitter flavours, then this is the perfect dish for you. Although radicchio is often seen as a salad vegetable in the UK, in Italy it is used a great deal as a cooked vegetable. There are three main varieties – Verona, Chioggia and Trevisana (da Treviso) – and they are all used to make all kinds of dishes, including delicious pasta sauces, risottos, savoury pies, cakes and other delicacies. To make the following recipe, you must start off by using radicchio which has a good root stump.
2 large heads of radicchio with root stump
a little olive oil
salt and freshly milled black pepper
- Heat a frying pan until piping hot. Cut the radicchio in half lengthways through the root stump. The root stump will hold each half intact.
- Brush each half with olive oil and season with salt and pepper.
- Lay the radicchio in the pan and cook for about 20 minutes, turning once, until slightly blackened and soft. Serve hot.