Radicchio The Italian Vegetable That Cooks
All lettuces and salad "greens" are not created equal. Each has its own flavor, texture, nutrients and color. Many cannot withstand the rigors of heat.
With its assertive flavor and sturdy texture, red radicchio has long been a favorite with Italian chefs for cooking. The bitter flavors in radicchio are mellowed by quick, direct-heat cooking methods.
Radicchio can be cooked in minutes, making it easy to create quick, savory dishes. It's a natural for sautéing, roasting, baking, broiling or grilling.
In addition to its bold flavor and brilliant color, radicchio delivers rich nutritional benefits.
A one-cup serving of shredded radicchio is a good source of fiber, folate and is a fat-free source of vitamin E. Radicchio also provides essential minerals magnesium and potassium. It has fewer than 10 calories per cup.
Radicchio is loaded with beneficial antioxidants. Antioxidants, naturally-occurring compounds in produce, help disarm cell-damaging free radicals.
Radicchio is loaded with antioxidants that fight oxidation at the cellular level that can lead to heart disease, some cancers and diabetes.
A good, fresh head of radicchio should weigh at least half a pound, but if radicchio is shipped from a foreign location, it loses its original size in when it is trimmed down to remove the limp and wilted layers.
8 to 10 strips lean bacon, cut into 1-inch pieces2 tablespoons extra virgin olive oil1 large head radicchio, coarsely chopped3 cloves garlic, finely chopped12 ounces dried pasta, such as penne or fusilli½ cup Italian parsley leavesSalt and pepper to tasteIn a large skillet on medium heat, cook the bacon until crisp. Drain on paper towels, reserving 1 tablespoon of drippings in the skillet. Add the olive oil.On medium heat, sauté the chopped radicchio in the olive oil together with the garlic until thoroughly cooked.Meanwhile, boil 5 quarts of salted water and cook the pasta according to package directions. Drain and toss the pasta in the pan with the radicchio, adding the bacon, Italian parsley, salt and pepper.Makes 4 servings.
