This variety of Radicchio was grown from the Castelfranco variety between the 1930s to 1950s. The goal was to achieve a more intense purple color while at the same time, achieving an easier growing method.
Currently, this is the best known variety of radicchio and the most widespread throughout the world, with its its shape and size resembling cabbage.
To mellow the bitterness of its leaves, a blanching technique is used during cultivation which consists of keeping the vegetable away from light for one to three weeks, so that it acquires a crunchy texture and maintains, in turn, its white-coloured veins.
In the kitchen, Radicchio can either be consumed fresh in salads or included as a garnish in a traditional stew. Once cooked, it loses its bitterness, making it much more palatable.
On that note we present to you, a delicious and simple recipe where we combine this vegetable with pasta:
Pasta with Radicchio and mushrooms
- 400 grams of pasta (macaroni, Italian penne …)
- 300 grams of mushrooms (to taste)
- 1 radicchio
- 1 clove of garlic
- Extra virgin olive oil
- Clean the mushrooms and cut them into small pieces. Boil the water with a pinch of salt to cook the pasta. Once the water starts boiling, add the pasta to the pot and reduce the heat to medium and cook the pasta until the suggested time on the package.
- Take the radicchio and cut the extra part of the stem. Rinse the leaves with water and cut them into small strips. Heat the pan with a little oil and chopped garlic. Add the radicchio strips and sauté for 7-8 minutes. When its almost done, add the mushroom pieces and let them sauté for a few minutes until cooked.
- Once the pasta is cooked, drain it and toss it in the pan with the rest of the ingredients. Add a little chopped parsley and let it all sit for a couple of minutes before serving.
To give it an even tastier touch, grate some parmesan cheese on each plate of pasta before serving.