This week's column is written by chef Tony Rechsteiner, who has been a chef for 39 years. Originally from Australia, he is a Certified Chef de Cuisine (CCC) and instructor in CNC's professional cook program.
Radicchio
Radicchio is a slightly bitter, spicy tasting plant that is commonly used as a salad ingredient in North America. In Italy it is eaten as a vegetable, that has been grilled or sauted, or sometimes mixed into risotto. The cooking makes it a lot less bitter tasting.
Radicchio is a leaf type of chicory, sometimes called Italian chicory; there are many varieties that are known by the name of the regions where they originate, the most common variety grown and available in North America is radicchio di Chioggia
When purchased, it is a burgundy red colour with white ribs. The heads, which look like small cabbages, are typically the size of grapefruit and picked when they are green in colour. They are then stored out of light so that they change colour, more commonly now they are covered with tarps or plastic to keep out the sunlight.
Radicchio has been used as a food since the early Roman times. There are some claims that it is a blood thinner as well as aiding insomniacs, none of these have been scientifically verified, but it does contain intybin which is a sedative/analgesic compound.
Sauted Sicilian style radicchio
Serves four as a side/vegetable dish.
Ingredients:
10 ml Olive oil
1 large onion Vidalia preferably, sliced
30 ml sugar
15 ml red wine vinegar
1.5 L radicchio, approx one large head, cored and sliced lengthwise about five millimetres thick.
3 ml kosher salt
pinch of black pepper
30 ml raisins
Method:
Heat oil in a large non-stick skillet over medium heat. Add onions, cook stirring frequently, until the onions are golden and tender, approx five to seven minutes.
Sprinkle in sugar and stir in vinegar.
Add radicchio, salt, and pepper to skillet. Continue to cook tossing/stirring frequently, until radicchio is tender, about four to five minutes, add raisins and check seasoning.
Serve with meat and potatoes of your choice.
