Ingredient Spotlight: Castelfranco Radicchio

Ingredient Spotlight: Castelfranco Radicchio

Kathryn Hill
Feb 25, 2010
I came across this pretty speckled salad green at the farmer's market the other day. It's a castelfranco radicchio, a heirloom vegetable from Italy. The flower-like cluster has pale green leaves with speckles of burgundy on them. The taste is much milder that the more common deep purple radicchio. It can be eaten raw in a salad, or cooked as a green; sauteed, braised, baked on pizzas, cooked in risottos, and so on. It is a seasonal vegetable and only available in winter months. Here are some recipes to try: • Fennel and Radicchop Winter Salad with PecansRadicchio RisottoTagliatelle with Castelfranco Radicchio & PancettaBraised Escarole with Apples and Bacon (Image: Kathryn Hill)
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