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Winter's Bitter Veg - Radicchio
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Italy - Some staples of the markets in the winter months are leek, squash, and citrus (all in photo 1). In Italy however, it also the season for radicchio (for pronunciation of the last part of the word, think "Pinocchio"). This dark red and white leafy chicory-related vegetable is as bitter as can be, but well worth the wait.
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Various varieties exist, such as the plain type or round Chioggia kind (both in photo 1), the unintentionally nationalistic tricolore or "tri-color" variety with green veins (photo 2), or the best type which is originally from Treviso in the Veneto region (photo 3). All however are equally nutritious, particularly high in anti-oxidants, rivaling spinach and other similar vegetables, not surprising given the bite of its flavor.
Radicchio can either be eaten raw, such as mixed in with other salad greens for example . . . very bitter though! Or it can be cut into halves or quarters long ways and grilled or even baked with some olive oil . . less bitter, but still fragrant. Other ideas are to include chopped radicchio leaf in cream or tomato sauces, for either pasta but especially risotto. If you ever run across a Risotto gorgonzola e radicchio in a restaurant, do not hesitate for a second . . . it's cold out, so you'll burn the calories anyways, right? Besides, you might not come across it anymore until next winter . . no use putting off something for next year that you can do today!
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