About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Pan-Roasted Potatoes with Anchovies, Genoa Style | Main | Baked Radicchio »

Treviso Radicchio with Bacon

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Wow, I was almost late with this post. I made this months ago, but couldn't find any photos, and just realized that last night. So today, I drove around Anchorage trying to find ridicchio. It seems very few of the grocery stores carry it anymore.

The first time I made this recipe, I didn't care for it. It's not the recipe I didn't like, I just don't care for radicchio. It's too bitter for me. Marcella says that if your radicchio is bitter, you can substitute Belgian endive for part of the radicchio. Well, guess what I couldn't find in any stores in Anchorage-Belgian endive.

So I made the recipe again using all radicchio, the more common round variety. You trim the radicchio, clean it, cut it in wedges, and set it aside. You then cut bacon into narrow strips and saute that in a very small amount of olive oil until the fat is melted but the bacon is not crisp. Then add the raddichio to the pan with the bacon, cover, and cook about 30 minutes until tender, turning occasionally.

The result was better than the first time I made it. Who can resist a vegetable cooked with smoky, salty bacon. But unfortunately for me, that still doesn't make up for the bitter taste of radicchio. I did find that I could eat the very center, where it was less bitter. One of these days I'd like to find a radicchio that isn't too bitter. I even tried growing it my garden one year, and that unfortunately, wasn't even edible. Even though radicchio isn't my vegetable of choice, if it's something you like, you'll be sure to enjoy this recipe. It's simple, flavorful, and a much tastier than a simple steamed vegetable.

Comments (1)

Marcella Hazan:

There are two sides to the story, Cindy. One is that Italians respond favorably to bitter tastes. We just love the bitter quality of wild greens that, unfortunately, are not as easy to find as they once were. Sauteed with garlic and olive oil they are one of the glories of la cucina povera. Up to now I thought there was an Italian gene buried in your palate, but if there is, it must not be extending its welcome to bitterness. The other side of the story is that the small round radicchio you are working with is almost too bitter even for us, when cooked, whereas it's fine in a salad. There are sweeter radicchios, one is the true Treviso variety with the shape of a romaine lettuce. Even milder is the late-harvest radicchio tardivo, which I am sure you'd really go for. It is very expensive, it can cost as much as a fine cut of beef, but it is extremely rare in this country. You can buy radicchio tardivo imported from Italy online, if you are prepared for a very stiff price. It is glorious grilled. Its season is winter.

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This page contains a single entry from the blog posted on February 24, 2011 4:06 PM.

The previous post in this blog was Pan-Roasted Potatoes with Anchovies, Genoa Style.

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