18 Radicchio Recipes That Go Beyond Just Salad (2024)

FAQs

What do you use radicchio for? ›

Beyond salad, most radicchio takes well to being cooked, which tames its bitterness (but also dulls the vibrant color). Wilt it quickly, like spinach, into pasta, risotto, or a simple sauté, cook cut heads on the grill until caramelized, or broil wedges or shreds in the oven until starting to brown.

It's low in calories but high in fiber. It contains some carbohydrates and minimal fat or protein. Antioxidants and Phytochemicals: Radicchio is packed with antioxidants, particularly anthocyanins, which give it its vibrant color. These antioxidants boost the immune system and combat inflammation.

Substitutes for Radicchio

Red cabbage lacks the nuanced texture and bracing bitterness of radicchio, but it hits enough of the marks. Flavor-wise, the fellow chicories Belgian endive, escarole, and curly endive (AKA frisée) are all good matches.

While the different types of radicchio vary in their bitterness, the round heads of Chioggia (key-oh-jya) are both the most common and most bitter. Fortunately, intybin is water soluble, so soaking the cut leaves in cold water removes some of the compound and makes the radicchio less bitter.

In Italy, the colorful vegetable is often sautéed then added to pasta dishes, risotto, and stews to balance the richness.

First you're going to want to peel and discard the first couple of outer leaves. If you're using it for a salad you can simply keep peel leavings and chop or slice to your desired size. If you want larger pieces for grilling or roasting, cut the radicchio in half and cut out the white stem at the base of the head.

Radicchio makes a healthy addition to almost any diet. Its high water content, dietary fiber, and low calorie content help fill you up.

Red cabbage contains a larger number of vitamins and minerals per serving than radicchio. Nutrients found in red cabbage that are not found much in radicchio include protein, vitamin A, vitamin B6, thiamine, riboflavin, calcium, iron and magnesium.

All of these are intensely delicate to handle and bitter in flavour. Many types of radicchio are expensive as they are cost intensive to cultivate as some are deprived of light as they mature.

What Does Radicchio Taste Like? Radicchio has a bitter, spicy flavor, especially when eaten raw. It's often paired with sweet or acidic ingredients to make a salad with balanced flavors. When cooked, radicchio mellows and gains some sweetness while still retaining a little bitterness.

What's another name for radicchio? ›

Radicchio ⁠— also known as Cichorium intybus and Italian chicory ⁠— is a type of leafy chicory featuring dark reddish-purple leaves and white veins. Though commonly mistaken for red cabbage or lettuce, radicchio has a distinctly bitter taste that goes well with many Italian dishes.

Radicchio is truly a distinctive vegetable within the realm of leafy greens. With its compact, maroon leaves, radicchio provides a unique flavor that is bold, slightly spicy, and has an intriguing crispness. Whether served in salads or cooked, radicchio complements a variety of dishes by adding depth and character.

Radicchio owes its characteristically bitter edge to naturally occurring chemical compounds released when the vegetable is cut or chewed. However, because these bitter compounds are water soluble, you can tone down the bitterness by soaking the cut leaves in water.

Serve radicchio in winter salads or sandwiches. A relative of chicory, this vibrant red leafy vegetable has a bitter taste which balances well with cheese and smoked fish.

Often mistaken for each other in the grocery store, Chioggia radicchio and red cabbage are actually two different plants. Radicchio has a strong bitter taste with thinner and less waxy leaves than cabbage. Red cabbage has a milder taste and thicker, crunchier leaves with a more uniform purple color.

Radicchio is often served raw, but it can also be grilled, sauteed, and more. When cooked, the flavor typically tastes more mellow and less bitter.

Radicchio owes its characteristically bitter edge to naturally occurring chemical compounds released when the vegetable is cut or chewed. However, because these bitter compounds are water soluble, you can tone down the bitterness by soaking the cut leaves in water.