Preparing Radicchio Rosso Tardivo di Treviso and Radicchio Variegato di Castelfranco

This week we present two recipes that will be prepared with two culinary excellences from North Italy: the Radicchio rosso tardivo di Treviso and the Radicchio variegato di Casterlfranco.

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Here we go with our two recipes, designed to better appreciate the unmistakably delicate bitter taste of these two types of radicchio: Pumpkin cream with Radicchio rosso tardivo di Treviso, and Radicchio salad with apples.

Pumpkin cream with Radicchio rosso tardivo di Treviso

INGREDIENTS for 4 servings:

1 kg pumpkin pulp, diced
1 small onion, finely sliced
salt, pepper, extra virgin oil
1 liter vegetable broth
extra virgin olive oil
one head radicchio rosso tardivo di Treviso (washed and cut)
parmesan cheese, to taste
1 sprig of rosemary

Heat the extra virgin olive oil over medium heat in the pan. Add the onion, the rosemary needles and let the onion sauté until light brown. Make sure to stir frequently.

Add the diced pumpkin pulp and cook for around 5 minutes stirring often. Then sprinkle with salt and pour the broth onto the mixture.

Cook on low heat with a lid for around 20 minutes. Blend the pumpkin mixture until it is smooth and creamy.  If it’s too liquid let it thicken for 5 min on  medium heat.

Pour the cream into bowls, add the radicchio on top and drizzle with extra virgin olive oil and parmesan.

Radicchio salad with apples

INGREDIENTS for 4 servings:

one head radicchio rosso tardivo di Treviso (washed and dried)
one head radicchio variegato di Castelfranco  (washed and dried)
two red apples (4 if you use the small ones), finely sliced
salt, pepper, extra virgin olive oil
aceto balsamico, to taste
4 slices of good quality bread, diced

Preheat the oven at 180 °C. Place a single layer of the diced bread on a baking tray and toast the bread until brown and crunchy. Put the bread in a bowl, add extra virgin olive oil, salt and pepper, and mix well.

Cut the two types of radicchio in pieces.  Put the radicchio in a bowl, together with apple slices and the seasoned bread.

At the end season with oil, salt, pepper and drizzle with balsamic vinegar.