Radicchio (aka Radicchio di Chioggia)
The "standard" variety of radicchio is deep red in color with white veins, round, tight heads and firm leaves. Its crispness and mild bitterness stand beautifully alone, brushed with oil and vinegar, and add zing to salads and pastas.
12 count Case
Use raw in salads, cooking or grilling radicchio brings out the vegetable's natural sweetness. Use whole radicchio leaves as a cup or wrap. To store, keep dry and refrigerate for one to two weeks.
If needed or desired, you can control radicchio's bite by soaking it in water for at least 20 minutes before serving. The amount of time spent in the water will control the intensity of the bitter flavor.
- Mushrooms, wild
- Olive oil
- Onion, red
- Vinegar, balsamic, red wine, sherry