Raw radicchio goes very well with sweet, salty and creamy flavours. Cut the heads into quarters lengthways, cut out the core, then slice into ribbons. Add to salads with a sweet-sour vinaigrette dressing, or sweet seasonal fruits such as ripe pears and a salty cheese such as Roquefort or Stilton. Toasted nuts make a nice addition.
For a softer flavour, cook your radicchio. Griddle, roast, or cook it into risottos and pastas with cream or Parmesan.
Radicchio should keep well in the fridge as a whole head for at least a week, possibly two. If you’re using it in several sittings, peel off the outer leaves first, rather than cutting it in half. Fresh from the fields, so wash well before use.
Season / variety
Radicchio looks like a pretty lettuce, but is more closely related to dandelion. It has a good frost tolerance, allowing it to be grown into late autumn. Italians are crazy about radicchio: different regions grow specific varieties for various dishes. We love these tall, cos shaped radicchio known as Treviso.