Difficulty

cost

time

30 min

Red chicory

This is a quick and versatile side dish that goes well with various types of main courses, from meats to cheeses. As it has a basically bitter taste, it is best to cook it quickly
and to use it to accompany ingredients with a complementary sweet trend to balance the flavours. If it cooks too much, the bitter flavour is emphasized.

Baked red Treviso chicory

INGREDIENTS

Late maturing Red Treviso chicory   1000 g
Evo oil   30 g
Fine salt   to taste
Pepper   to taste

WHAT YOU’LL NEED IN YOUR KITCKEN

Paring knife

Follow These 4 Steps to Start

0f 4

Trim the chicory heads, wash in abundant water and cut lengthwise into quarters or sixths.

Brush with Evo oil, season with salt and pepper.

2 of 4

3 of 4

Bake at 180 °C (356 °F) for approx. 10 minutes.

When cooked, remove dried leaves and arrange in a serving dish. Drizzle with Evo oil and serve hot or warm as you prefer.

4 of 4

The combinations

Baked chicory is a versatile side dish and this type of cooking produces a mellow flavour that goes well with roasted or stewed meats including poultry, game, pork, beef and veal. It is also excellent with simple scallops, even of chicory as well.

Grilled red Treviso chicory

INGREDIENTS

Late maturing Red Treviso chicory   1000 g
Evo oil   80 g
Fine salt   to taste
Pepper   to taste

WHAT YOU’LL NEED IN YOUR KITCKEN

Paring knife

Follow These 4 Steps to Start

0f 4

Trim the chicory heads, wash in abundant water and cut lengthwise into quarters or sixths.

Brush with Evo oil, season with salt and pepper.

2 of 4

3 of 4

Grill for a few minutes on each side.

Arrange in an oven-proof serving dish and drizzle with Evo oil. If necessary, finish cooking in the oven at 160 °C. (320 °F) for a few minutes before serving.

4 of 4

The combinations

Grilled chicory is a perfect side dish to accompany grilled meats, as well as cheese or eggs cooked on a flat top grill.

The cook’s secrets

You can use the same techniques to cook other types of chicory. Fine Italian specialities include, in addition to the red Treviso variety, the red Chioggia PGI, the red Verona PGI and the multicoloured Castelfranco PGI varieties. (PGI refers to a certified local variety)

Glossary

Radicchio di Treviso PGI: red Treviso chicory has an elongated head and includes both early and late maturing varieties. It is forced during cultivation with a technique known as “whitening”. The heads are grown in darkness and the consequent absence of chlorophyll enhances the intense red colour.

Red Treviso Chicory

How Much Do You Know…?

Which of these statements is mistaken?

Unlike other countries, in Italy vegetable dishes are conceived mainly as side dishes to accompany main courses.