An article in Chicago Tribune elaborates about the culinary wealth and nutrition in Radicchio. Oft-reported as Italian chicory because of its bitter-acidic flavor, the look-alike of red cabbage is high in potassium, magnesium, carbohydrates and vitamin A. While it is pointed out to be wonderful in a salad with salmon, shrimps, endives and legumes, facts provide that it is traditionally eaten with pasta and risotto in Italy.
Some of the tips to cook radicchio are as follows:
1. Saute radicchio in olive oil with seasonings and herbs.
2. Radicchio cooks great with shrimps and red wine.
3. Radicchio can be stuffed into turkey, chicken and duck.
4. Radicchio sauce can be poured over salads, pasta and steamed rice.
5. Pancetta wrapped radicchio can be poached in red wine, vinegar, salt and pepper solution.
6. You can also serve radicchio with crab meat and white beans.
Via: Chicago Tribune
