Spring is gradually rolling in . With that comes more vibrant and hued fruits and vegetables for our table to take us out the winter doldrums. Last week in my organic delivery box, I received several heads of Radicchio. I really didn’t envision myself eating a bunch of salad with radicchio. Nor was I feeling making a starchy risotto which was also a very popular option with this member of the Chicory family. Let me start off by saying Radicchio is bitter, very better and pairs either with more salt or sweet ingredients. Many roast theirs with Balsamic for that sweeter edge and some with saltier cheeses, like I chose to.
Now my variety of Radicchio, the round Chiogga, is the type more used for salads. The Treviso , more elongated like Belgian endive, is actually milder and more suitable for cooking. Nevertheless it will still be bitter and its going to up to your personal preference if you enjoy this or not. I found after baking, some extra squeeze of lemon rounded out the flavor with the olive oil, cheese, and wine. I would pair this dish with pork or chicken with a fruit or sweet based sauce to compliment the bitter spice of the radicchio.
| Baked Radicchio with Parmesan |
Recipe type: Side Dish
Author:
Baked Radicchio
Ingredients
- 5 heads of Radicchio cut into quarter wedges (you can use less and pare down your recipe to proportion)
- Olive Oil to drizzle baking dish and radicchio
- 1/2 cup dry white wine
- 1 cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Preheat your oven to 350 F.
- Coat the bottom of your baking dish with olive oil. Add quartered , washed radicchio.
- Pour wine over the vegetable and season with salty and pepper. Top with grated Parmesan.
- Cover with foil, to create steam and moisture, and bake for 25 minutes.
- Remove foil and bake for another 20 minuted until radicchio is wilted, color is more brown and cheese has melted.
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{ 5 comments… read them below or add one }
Sounds so good. I’ve chopped it for salads, and sauteed it for pasta, but haven’t tried this. The flavor has to be amazing!
How interesting – it’s never entered my head to cook raddichio before, I’ve always had it raw in a salad.
You always deliver something new!
Baking the radicchio is the way to go:D
I just saw these yesterday at Sunflower Market and am now wishing I had bought some. They sure are cute…and sound wonderful baked and with Parmesan. There might be another trip back there today!
I have never thought to baked radicchio before! Looks delish and a definite must make…