Radicchio, a member of the chicory family, was first introduced to the Republic of Venice from Asia around 1400. It began to be cultivated fairly extensively in the region, but it served primarily as animal fodder, and the roots were dried and mashed and used as a substitute for coffee. It was also included as an ornamental plant in the botanical gardens of the Venetian aristocracy. It wasn’t until the 19th century that radicchio was introduced into the cuisine of the Veneto. It does make an occasional appearance in its raw form, but the preferred method of use is as an ingredient in pasta fillings, rice dishes, or sauteed and served as a side dish to braised meats.

Here in the US, we see predominately the Radicchio Rosso di Chioggia form, which was first grown in the town of Chioggia on the Venetian Lagoon. This type is ball-shaped, like a small cabbage, and mostly purple in color with larger white streaks, or veins. In the Veneto region, however, especially in  the Province of Treviso, renowned for its’ radicchio, there are many other varieties, each making an appearance at a slightly different time of year and displaying its own culinary characteristics. On our Italiaoutdoors web site, our food section introduces a few these very interesting varieties, ranging from dark purple to white streaked with light green and pink.

Radicchios undergo a forcing, or ‘whitening”, imbianchimento, in which field-harvested plants have their upper halves cut off, and then are replanted in running water. After a few days, the deep red inner ‘heart’ begins to grow, which is sweet and tender, with a touch of the original bitterness still remaining. The older outer leaves are removed and the heart is what you will see in the market.

This recipe is an example of the occasional appearance of radicchio in its raw form, here it is combined with spicy arugula to make a wonderful salad. Dressed with a classic balsamic vinaigrette, I’ve added toasted pine nuts and Italian ‘bacon bits’, or oven-dried prosciutto. This was a recipe from my last cooking class and several of the students have tried and enjoyed it on their own.

Insalata di Radicchio e Rughetta

Serves 4

2 slices prosciutto
6 cups baby arugula
1 head radicchio, thinly sliced
1/2 cup freshly grated Grana Padano cheese
2 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
kosher salt and freshly ground pepper
1/4 cup pine nuts, toasted

Preheat oven to 300°.

Place the prosciutto slices on a sheet pan and dry in the oven until crispy, about 20 minutes. Remove from oven and allow to cool. Break into small pieces.

Combine the arugula, radicchio and cheese in a large salad bowl.

Place the vinegar and olive oil in a small lidded plastic container. Cover tightly with the lid, and shake vigorously. Season with salt and pepper.

Add the dressing to the salad, and toss lightly. Place on 4 places, and top with the pine nuts and prosciutto pieces.