In autumn and winter, here in Italy, we use to eat a certain kind of
vegetable called "Radicchio". This is a link where you can see the photo:

http://www.gourmetsleuth.com/radicchio.htm

The taste is a little bitter, but we like it for this reason. We mix it with
green salad (like lettuce, for example), or we make a very very good
seasoning for pasta (you mix, for example radicchio with sausages). For
these recipes it is better using "Radicchio di Chioggia or Verona, which is
ball shaped (see the photo in the link). The other kind "Radicchio di
Treviso" is long shaped and is good for BBQing.
Today or tomorrow, I would like to make Ravioli (handmade) filled with
ricotta and radicchio (Gnam Gnam).
I would like to know if you have Radicchio in Usa and other country of the
world.
Cheers
Pandora

Pandora wrote:
> In autumn and winter, here in Italy, we use to eat a certain kind of
> vegetable called "Radicchio". This is a link where you can see the photo:
>
> http://www.gourmetsleuth.com/radicchio.htm
>
> The taste is a little bitter, but we like it for this reason. We mix it with
> green salad (like lettuce, for example), or we make a very very good
> seasoning for pasta (you mix, for example radicchio with sausages). For
> these recipes it is better using "Radicchio di Chioggia or Verona, which is
> ball shaped (see the photo in the link). The other kind "Radicchio di
> Treviso" is long shaped and is good for BBQing.
> Today or tomorrow, I would like to make Ravioli (handmade) filled with
> ricotta and radicchio (Gnam Gnam).
> I would like to know if you have Radicchio in Usa and other country of the
> world.

Yes. In almost every store that sells groceries.

Pastorio

"Bob (this one)" > ha scritto nel messaggio
...
> Pandora wrote:
>> In autumn and winter, here in Italy, we use to eat a certain kind of
>> vegetable called "Radicchio". This is a link where you can see the photo:
>>
>> http://www.gourmetsleuth.com/radicchio.htm
>>
>> The taste is a little bitter, but we like it for this reason. We mix it
>> with green salad (like lettuce, for example), or we make a very very good
>> seasoning for pasta (you mix, for example radicchio with sausages). For
>> these recipes it is better using "Radicchio di Chioggia or Verona, which
>> is ball shaped (see the photo in the link). The other kind "Radicchio di
>> Treviso" is long shaped and is good for BBQing.
>> Today or tomorrow, I would like to make Ravioli (handmade) filled with
>> ricotta and radicchio (Gnam Gnam).
>> I would like to know if you have Radicchio in Usa and other country of
>> the world.
>
> Yes. In almost every store that sells groceries.
>
> Pastorio

It's wonderful!
I've forgotten to say that there is another famous dish called "Risotto al
radicchio".
Very good indeed!
Cheers
Pandora

"Pandora" > wrote in message
...
> In autumn and winter, here in Italy, we use to eat a certain kind of
> vegetable called "Radicchio". This is a link where you can see the photo:
>
> http://www.gourmetsleuth.com/radicchio.htm
>
> The taste is a little bitter, but we like it for this reason. We mix it
> with green salad (like lettuce, for example), or we make a very very good
> seasoning for pasta (you mix, for example radicchio with sausages). For
> these recipes it is better using "Radicchio di Chioggia or Verona, which
> is ball shaped (see the photo in the link). The other kind "Radicchio di
> Treviso" is long shaped and is good for BBQing.
> Today or tomorrow, I would like to make Ravioli (handmade) filled with
> ricotta and radicchio (Gnam Gnam).
> I would like to know if you have Radicchio in Usa and other country of the
> world.
> Cheers
> Pandora
>
>
yes we have it here...it's the only "lettuce" my mother can eat without
getting extremely uncomfortable heartburn! All the other types, but
especially iceberg and butter lettuces cause problems

I'll have to try out the risotto though...sounds interesting :-)

Maria

"MG" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>> In autumn and winter, here in Italy, we use to eat a certain kind of
>> vegetable called "Radicchio". This is a link where you can see the photo:
>>
>> http://www.gourmetsleuth.com/radicchio.htm
>>
>> The taste is a little bitter, but we like it for this reason. We mix it
>> with green salad (like lettuce, for example), or we make a very very good
>> seasoning for pasta (you mix, for example radicchio with sausages). For
>> these recipes it is better using "Radicchio di Chioggia or Verona, which
>> is ball shaped (see the photo in the link). The other kind "Radicchio di
>> Treviso" is long shaped and is good for BBQing.
>> Today or tomorrow, I would like to make Ravioli (handmade) filled with
>> ricotta and radicchio (Gnam Gnam).
>> I would like to know if you have Radicchio in Usa and other country of
>> the world.
>> Cheers
>> Pandora
>>
>>
> yes we have it here...it's the only "lettuce" my mother can eat without
> getting extremely uncomfortable heartburn! All the other types, but
> especially iceberg and butter lettuces cause problems

I've read that roman lettuce "Lattuga Romana" is good for heart because it
contains a substance called "Lactucarium" that is healthy for heart!
>
> I'll have to try out the risotto though...sounds interesting :-)

Oh yes! Possibly with chopped sausages and lot of Reggiano cheese.
very Good!
Cheers
Pandora
>
> Maria
>

Pandora wrote:
> In autumn and winter, here in Italy, we use to eat a certain kind of
> vegetable called "Radicchio". This is a link where you can see the photo:
>
> http://www.gourmetsleuth.com/radicchio.htm
>
> The taste is a little bitter, but we like it for this reason. We mix it with
> green salad (like lettuce, for example), or we make a very very good
> seasoning for pasta (you mix, for example radicchio with sausages). For
> these recipes it is better using "Radicchio di Chioggia or Verona, which is
> ball shaped (see the photo in the link). The other kind "Radicchio di
> Treviso" is long shaped and is good for BBQing.
> Today or tomorrow, I would like to make Ravioli (handmade) filled with
> ricotta and radicchio (Gnam Gnam).
> I would like to know if you have Radicchio in Usa and other country of the
> world.
> Cheers
> Pandora
>
>
Hi, Pandora, Yes, we have it here. While it was always available in
gourmet green grocery stores, most of which were Italian owned and
served in Italian restaurants, about twenty or more years ago, it
became very popular and showed up in supermarkets and small fruit stores.

Many Italian restaurants serve it as a salad with Belgian Endive and
Arugula and call it Three Colored Salad.

I buy radicchio regularly. My two pet rabbits love it! It's quite
expensive though (spoiled bunnies!). Luckily the cahsiers often mistake
it for red cabbage

tint
(no mean rabbit stew jokes please)

Pandora wrote:
> In autumn and winter, here in Italy, we use to eat a certain kind of
> vegetable called "Radicchio". This is a link where you can see the photo:
>
> http://www.gourmetsleuth.com/radicchio.htm
>
> The taste is a little bitter, but we like it for this reason. We mix it with
> green salad (like lettuce, for example), or we make a very very good
> seasoning for pasta (you mix, for example radicchio with sausages). For
> these recipes it is better using "Radicchio di Chioggia or Verona, which is
> ball shaped (see the photo in the link). The other kind "Radicchio di
> Treviso" is long shaped and is good for BBQing.
> Today or tomorrow, I would like to make Ravioli (handmade) filled with
> ricotta and radicchio (Gnam Gnam).
> I would like to know if you have Radicchio in Usa and other country of the
> world.
> Cheers
> Pandora
>
>

"Margaret Suran" > ha scritto nel messaggio
...
>
>
> Pandora wrote:
>> In autumn and winter, here in Italy, we use to eat a certain kind of
>> vegetable called "Radicchio". This is a link where you can see the photo:
>>
>> http://www.gourmetsleuth.com/radicchio.htm
>>
>> The taste is a little bitter, but we like it for this reason. We mix it
>> with green salad (like lettuce, for example), or we make a very very good
>> seasoning for pasta (you mix, for example radicchio with sausages). For
>> these recipes it is better using "Radicchio di Chioggia or Verona, which
>> is ball shaped (see the photo in the link). The other kind "Radicchio di
>> Treviso" is long shaped and is good for BBQing.
>> Today or tomorrow, I would like to make Ravioli (handmade) filled with
>> ricotta and radicchio (Gnam Gnam).
>> I would like to know if you have Radicchio in Usa and other country of
>> the world.
>> Cheers
>> Pandora
>>
>>
> Hi, Pandora, Yes, we have it here. While it was always available in
> gourmet green grocery stores, most of which were Italian owned and served
> in Italian restaurants, about twenty or more years ago, it became very
> popular and showed up in supermarkets and small fruit stores.

I hope it doesn't cost much!
>
> Many Italian restaurants serve it as a salad with Belgian Endive and
> Arugula and call it Three Colored Salad.

Arugula! I've search now on google, yes...I love it! But why some people
call it "rocket"?
I thought the exact name for this plant was just this!!!!
Cheers
Pandora

"tintalle" > ha scritto nel messaggio
...
>I buy radicchio regularly. My two pet rabbits love it! It's quite
>expensive though (spoiled bunnies!). Luckily the cahsiers often mistake it
>for red cabbage

Oh! LOL! It is very different from red cabbage...
BTW you rabbits are lucky!!! )))

> tint
> (no mean rabbit stew jokes please)

Pandora

"Pandora" > wrote in message
...
| In autumn and winter, here in Italy, we use to eat a certain kind of
| vegetable called "Radicchio".

It has been available in Canada for years. Love the stuff.

Debbie

"Debbie" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
> | In autumn and winter, here in Italy, we use to eat a certain kind of
> | vegetable called "Radicchio".
>
> It has been available in Canada for years. Love the stuff.

I thought you didn't know it
It grows everywhere! Good!
Pandora
>
> Debbie
>
>

Pandora wrote:

> In autumn and winter, here in Italy, we use to eat a certain kind of
> vegetable called "Radicchio". This is a link where you can see the photo:
>
> http://www.gourmetsleuth.com/radicchio.htm
>
> The taste is a little bitter, but we like it for this reason. We mix it with
> green salad (like lettuce, for example), or we make a very very good
> seasoning for pasta (you mix, for example radicchio with sausages). For
> these recipes it is better using "Radicchio di Chioggia or Verona, which is
> ball shaped (see the photo in the link). The other kind "Radicchio di
> Treviso" is long shaped and is good for BBQing.
> Today or tomorrow, I would like to make Ravioli (handmade) filled with
> ricotta and radicchio (Gnam Gnam).
> I would like to know if you have Radicchio in Usa and other country of the
> world.
> Cheers
> Pandora
>
>
You can buy it in some supermarkets here. I haven't tried it yet, but
mean to cook with it. When I happen top wind up in the right supermarket
at some point.

"jake" > ha scritto nel messaggio
. nl...
> Pandora wrote:
>
>> In autumn and winter, here in Italy, we use to eat a certain kind of
>> vegetable called "Radicchio". This is a link where you can see the photo:
>>
>> http://www.gourmetsleuth.com/radicchio.htm
>>
>> The taste is a little bitter, but we like it for this reason. We mix it
>> with green salad (like lettuce, for example), or we make a very very good
>> seasoning for pasta (you mix, for example radicchio with sausages). For
>> these recipes it is better using "Radicchio di Chioggia or Verona, which
>> is ball shaped (see the photo in the link). The other kind "Radicchio di
>> Treviso" is long shaped and is good for BBQing.
>> Today or tomorrow, I would like to make Ravioli (handmade) filled with
>> ricotta and radicchio (Gnam Gnam).
>> I would like to know if you have Radicchio in Usa and other country of
>> the world.
>> Cheers
>> Pandora
>>
>>
> You can buy it in some supermarkets here. I haven't tried it yet, but mean
> to cook with it. When I happen top wind up in the right supermarket at
> some point.

You have to try! I'm sure you will like!
Cheers
Pandora

Pandora wrote:
> "Margaret Suran" > ha scritto nel messaggio
> ...
>
>>Many Italian restaurants serve it as a salad with Belgian Endive and
>>Arugula and call it Three Colored Salad.
>
> Arugula! I've search now on google, yes...I love it! But why some people
> call it "rocket"?

French name roquette
<http://www.seedsofchange.com/garden_center/product_details.asp?item_no=PS15858>.
My family of Friulani called it "rucola."

Pastorio

"Bob (this one)" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Margaret Suran" > ha scritto nel
>> messaggio ...
>>
>>>Many Italian restaurants serve it as a salad with Belgian Endive and
>>>Arugula and call it Three Colored Salad.
>>
>> Arugula! I've search now on google, yes...I love it! But why some people
>> call it "rocket"?
>
> French name roquette
> <http://www.seedsofchange.com/garden_center/product_details.asp?item_no=PS15858>.
> My family of Friulani called it "rucola."

In Rome: "Rughetta". But I think that "Rucola" is the cultivated one;
"Rughetta" is the wild one, more bitter, more tasty.
Cheers
Pandora
>
> Pastorio

Pandora wrote:

> I would like to know if you have Radicchio in Usa and other country of the
> world.

Here is an antipasto from friends in Portland. Take pieces of
mozarella di bufalo, wrap in a thin slice of prosciutto crudo, then
wrap these in a radicchio leaf. Take these and marinate briefly in
balsamico and then quickly grill them over charcoal. You will need to
put a toothpick in each piece.

D.M.

"D.A.Martinich" > ha scritto nel messaggio
ups.com...
> Pandora wrote:
>
>> I would like to know if you have Radicchio in Usa and other country of
>> the
>> world.
>
> Here is an antipasto from friends in Portland. Take pieces of
> mozarella di bufalo, wrap in a thin slice of prosciutto crudo, then
> wrap these in a radicchio leaf. Take these and marinate briefly in
> balsamico and then quickly grill them over charcoal. You will need to
> put a toothpick in each piece.
>
> D.M.

Very very good! Thank you for this idea. I've never do like this.
Pandora
(I see that you know some italian words! Good!!)
>

Pandora wrote:
> "Bob (this one)" > ha scritto nel messaggio
> ...
>
>>Pandora wrote:
>>
>>>"Margaret Suran" > ha scritto nel
>>>messaggio ...
>>>
>>>
>>>>Many Italian restaurants serve it as a salad with Belgian Endive and
>>>>Arugula and call it Three Colored Salad.
>>>
>>>Arugula! I've search now on google, yes...I love it! But why some people
>>>call it "rocket"?
>>
>>French name roquette
>><http://www.seedsofchange.com/garden_center/product_details.asp?item_no=PS15858>.
>>My family of Friulani called it "rucola."
>
>
> In Rome: "Rughetta". But I think that "Rucola" is the cultivated one;
> "Rughetta" is the wild one, more bitter, more tasty.

And from rughetta to roquette is a short linguistic jump.

Like Bechamel to balsamella. Or zabaglione to sabayon.

Pastorio

"Bob (this one)" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Bob (this one)" > ha scritto nel messaggio
>> ...
>>
>>>Pandora wrote:
>>>
>>>>"Margaret Suran" > ha scritto nel
>>>>messaggio ...
>>>>
>>>>
>>>>>Many Italian restaurants serve it as a salad with Belgian Endive and
>>>>>Arugula and call it Three Colored Salad.
>>>>
>>>>Arugula! I've search now on google, yes...I love it! But why some people
>>>>call it "rocket"?
>>>
>>>French name roquette
>>><http://www.seedsofchange.com/garden_center/product_details.asp?item_no=PS15858>.
>>>My family of Friulani called it "rucola."
>>
>>
>> In Rome: "Rughetta". But I think that "Rucola" is the cultivated one;
>> "Rughetta" is the wild one, more bitter, more tasty.
>
> And from rughetta to roquette is a short linguistic jump.

yes It's true!
>
> Like Bechamel to balsamella. Or zabaglione to sabayon.

We call zabaglione also "Zabaione" is more simple to pronounce

Cheers
Pandora
> Pastorio

Pandora wrote:
> "jake" > ha scritto nel messaggio
> . nl...
>
>>Pandora wrote:
>>
>>
>>>In autumn and winter, here in Italy, we use to eat a certain kind of
>>>vegetable called "Radicchio". This is a link where you can see the photo:
>>>
>>>http://www.gourmetsleuth.com/radicchio.htm
>>>
>>>The taste is a little bitter, but we like it for this reason. We mix it
>>>with green salad (like lettuce, for example), or we make a very very good
>>>seasoning for pasta (you mix, for example radicchio with sausages). For
>>>these recipes it is better using "Radicchio di Chioggia or Verona, which
>>>is ball shaped (see the photo in the link). The other kind "Radicchio di
>>>Treviso" is long shaped and is good for BBQing.
>>>Today or tomorrow, I would like to make Ravioli (handmade) filled with
>>>ricotta and radicchio (Gnam Gnam).
>>>I would like to know if you have Radicchio in Usa and other country of
>>>the world.
>>>Cheers
>>>Pandora
>>>
>>>
>>
>>You can buy it in some supermarkets here. I haven't tried it yet, but mean
>>to cook with it. When I happen top wind up in the right supermarket at
>>some point.
>
>
> You have to try! I'm sure you will like!
> Cheers
> Pandora
>
>
I know I will! I'd love to try it grilled, with some olive oil and salt,
probably.

"jake" > ha scritto nel messaggio
. nl...
> Pandora wrote:
>> "jake" > ha scritto nel messaggio
>> . nl...
>>
>>>Pandora wrote:
>>>
>>>
>>>>In autumn and winter, here in Italy, we use to eat a certain kind of
>>>>vegetable called "Radicchio". This is a link where you can see the
>>>>photo:
>>>>
>>>>http://www.gourmetsleuth.com/radicchio.htm
>>>>
>>>>The taste is a little bitter, but we like it for this reason. We mix it
>>>>with green salad (like lettuce, for example), or we make a very very
>>>>good seasoning for pasta (you mix, for example radicchio with sausages).
>>>>For these recipes it is better using "Radicchio di Chioggia or Verona,
>>>>which is ball shaped (see the photo in the link). The other kind
>>>>"Radicchio di Treviso" is long shaped and is good for BBQing.
>>>>Today or tomorrow, I would like to make Ravioli (handmade) filled with
>>>>ricotta and radicchio (Gnam Gnam).
>>>>I would like to know if you have Radicchio in Usa and other country of
>>>>the world.
>>>>Cheers
>>>>Pandora
>>>>
>>>>
>>>
>>>You can buy it in some supermarkets here. I haven't tried it yet, but
>>>mean to cook with it. When I happen top wind up in the right supermarket
>>>at some point.
>>
>>
>> You have to try! I'm sure you will like!
>> Cheers
>> Pandora
> I know I will! I'd love to try it grilled, with some olive oil and salt,
> probably.

Don't forget black pepper
Pan

jake replied:

>>>>I would like to know if you have Radicchio in Usa and other country of
>>>>the world.
>>>
>>>You can buy it in some supermarkets here. I haven't tried it yet, but
>>>mean to cook with it. When I happen top wind up in the right supermarket
>>>at some point.
>>
>> You have to try! I'm sure you will like!
>>
> I know I will! I'd love to try it grilled, with some olive oil and salt,
> probably.

With the weather turning chilly, I like to roast radicchio. Just cut in
half, drizzle with olive oil, rosemary, and salt, and roast on medium-high
heat (say 375°F) until it's tender. Then I drizzle it with balsamic vinegar.
Braising is also a good way to treat it. Here's the menu from an autumn
meal with radicchio I made for a special occasion this time last year:

Fennel Salad with Oranges and Olives
Lentil Soup with Carrots, Garlic, Spinach, and Tomatoes
Braised Radicchio with Raisins and Pine Nuts
Chestnut Polenta with Pork Ragout
Puff Pastry "Calzone" with Chocolate-Cherry-Ricotta filling and an orange
sauce on the side


Bob