It’s “Radicchio season”, but more especially it’s the time of the year when you can enjoy one of the most interesting and tasty vegetables of our region, Veneto: we are talking about Radicchio di Treviso “tardivo”. This amazing vegetable was created in the 19th Century by a Belgian agronomist, Van Den Borre. The tecnique to obtain the look of the Tardivo is called Imbianchimento (whitening): the vegetables are harvested late, then put through a forced second growth immersed for 15 days in tanks filled with spring water at a temperature of 13° in a few light. This makes the plants grow again, become intensely red with their long white “fingers”, blooming excactly like flowers. It has a delicate and at the same time intense unique bitter taste.
It’s perfect roasted in the oven, raw in a salad, to make Risotto…today we’ll serve it roasted in the pan with hazelnuts and another great product from the Northwest Italy: the Tomino Boscaiolo, a delicious cow’s milk cheese from Piemonte.
Roasted Radicchio Tardivo di Treviso, Hazelnuts, Tomino Boscaiolo
Radicchio di Treviso “Tardivo” (3)
A bunch of Hazelnuts
Salt/Pepper/Extra Virgin Olive Oil (Balsamico Vinegar, if you like)
4 Tomino Boscaiolo Cheese
Rinse well the Radicchio, carefully peel the roots and cut them half and half again to obtain four parts for each piece.
Preheat a pan and when it’s hot enough place the Radicchio pieces and gently turn them around until they are roasted. (not burned ;)!)
Cut the hazelnuts in small pieces, but do not grind them too much.
On the same pan, grill the cheese both sides until it’s melting inside (3-4 minutes each side).
Put the warm cheese and the roasted Radicchio on the serving plate, add salt, papper, olive oil (and Balsamico) and the hazelnuts.