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.
- 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
- ½ cup dry white wine
- 1 cup grated Parmesan cheese
- salt and pepper to taste
- 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.