tag:blogger.com,1999:blog-7956489623554999361.post3026437793270612175..comments2024-03-20T06:04:22.978-04:00Comments on The Venice Experience: The Great Radicchio Experiment of 2013karenhttp://www.blogger.com/profile/02387141835879842596noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-7956489623554999361.post-51410057201613761482013-07-29T07:52:29.822-04:002013-07-29T07:52:29.822-04:00The radicchio is a marvelous plant and very delici...The radicchio is a marvelous plant and very delicious, if you know how to prepare it. Good luck experimenting!hotel Treviso Airporthttp://www.titianinn.com/eng/hotels/treviso-airport/hotel.htmlnoreply@blogger.comtag:blogger.com,1999:blog-7956489623554999361.post-77653798002862413072013-02-05T18:12:02.219-05:002013-02-05T18:12:02.219-05:00Grazie, Illyria! I will give your risotto recipe ...Grazie, Illyria! I will give your risotto recipe a try. Please send your favorite fennel recipe also. Thanks so much!karenhttps://www.blogger.com/profile/02387141835879842596noreply@blogger.comtag:blogger.com,1999:blog-7956489623554999361.post-86165903162864146842013-02-04T17:02:01.221-05:002013-02-04T17:02:01.221-05:00Hi, Sorry for the delay - here's the recipe, i...Hi, Sorry for the delay - here's the recipe, it's from the wonderful book Venezia by Tessa Kiros. The recipe is for four.<br />About 500 g of radicchio - cut off the tough white stalks, wash and drain. Cut into quarters lengthways and then chop along the length into rustic pieces.<br />Heat 4 tbspns of olive oil in a pan with high sides and sauté half a chopped white onion until golden and well cooked through. Add the radicchio and half teaspoon of salt and cook for 10-15 mins until the radicchio collapses. Add a cup of red wine and let bubble up. Add 280g or risotto rice. Bubble up for few minutes to reduce the wine. Add 500ml of hot vegetable broth (eg made with a stock cube, you need approx 1.25 litres) and continue cooking and stirring regularly. Add another 500ml broth as it is absorbed for about 20 mins or until the rice is tender. Just before the rice is cooked add 250 ml broth (you might not need all of it). Turn off heat, season and stir in 1 tblespn butter and 2 tblespns grated parmesan. Serve adding black pepper and more parmesan.<br />I hope you do try this and enjoy it. <br />I have a wonderful fennel recipe for your great fennel experiment. illyrianoreply@blogger.comtag:blogger.com,1999:blog-7956489623554999361.post-75196230947420734322013-01-27T13:30:43.642-05:002013-01-27T13:30:43.642-05:00Ciao, Diane. We see the pumpkin flowers in spring ...Ciao, Diane. We see the pumpkin flowers in spring and fall. Love them! We stuff them with a filling of ricotta cheese and either chopped green onions or sundried tomatoes, then fry them. Just plain yummy. Can't eat just one!karenhttps://www.blogger.com/profile/02387141835879842596noreply@blogger.comtag:blogger.com,1999:blog-7956489623554999361.post-2480173630958633562013-01-27T12:38:09.319-05:002013-01-27T12:38:09.319-05:00Radicchio is not my favorite either. But I love z...Radicchio is not my favorite either. But I love zucchini flowers. When do they come into season in Venice? A local restaurant here in Naples, FL found a source for them here in October but that was a few years ago. I haven't had the little fried delights for a long time.Diannehttps://www.blogger.com/profile/08249874735043959774noreply@blogger.comtag:blogger.com,1999:blog-7956489623554999361.post-39857028532907193862013-01-24T14:48:24.533-05:002013-01-24T14:48:24.533-05:00Illyria- Thanks ! At some point, we will try a ra...Illyria- Thanks ! At some point, we will try a radicchio risotto. Maybe you can send me your recipe?? karenhttps://www.blogger.com/profile/02387141835879842596noreply@blogger.comtag:blogger.com,1999:blog-7956489623554999361.post-41695003180011066032013-01-24T14:47:35.264-05:002013-01-24T14:47:35.264-05:00Andrew- yes, we will give this one a try, just no...Andrew- yes, we will give this one a try, just not this week!!!!!<br />karenhttps://www.blogger.com/profile/02387141835879842596noreply@blogger.comtag:blogger.com,1999:blog-7956489623554999361.post-58481817595170284002013-01-24T08:54:44.855-05:002013-01-24T08:54:44.855-05:00Go on Karen. One more radicchio dish - it must be ...Go on Karen. One more radicchio dish - it must be good for you.Andrewnoreply@blogger.comtag:blogger.com,1999:blog-7956489623554999361.post-50729811663954039512013-01-23T04:00:35.619-05:002013-01-23T04:00:35.619-05:00Love you blog but what a pity you didn't try a...Love you blog but what a pity you didn't try a risotto! A risotto made with radicchio tardivo is one of my all-time favourite dishes and people I cook it for rave about it too. I don't like bitter food or drink - can't eat endive or drink campari - and find the radicchio tardivo when cooked has a rich smokey flavour (which goes especially well with red wine) rather than a bitter taste. I can eat the round salad radicchio when mixed in with lots of other green salad leaves and have never tried the long Treviso radicchio. I just adore the tardivo variety and always bring some back to the UK from Venice when it's in season.<br />illyrianoreply@blogger.comtag:blogger.com,1999:blog-7956489623554999361.post-88467350970814294252013-01-22T11:16:29.120-05:002013-01-22T11:16:29.120-05:00Andrew- we have the same cookbook, use it all the ...Andrew- we have the same cookbook, use it all the time, love it. I didn't try that recipe, maybe I should?? It does sound tempting! Hmmm...just one more radicchio dish???? What do you think??karenhttps://www.blogger.com/profile/02387141835879842596noreply@blogger.comtag:blogger.com,1999:blog-7956489623554999361.post-12713554908354254232013-01-22T11:13:18.096-05:002013-01-22T11:13:18.096-05:00It is bitter isn't it, Karen? There must be so...It is bitter isn't it, Karen? There must be something it tastes good in. How about a sausage and radicchio risotto? We have Il cucchaio d'argento in English and there is a recipe for blanched radicchio leaves stuffed with a mixture of ricotta ,walnuts, egg yolk and Parmesan. Rolled up and baked in a greased dish for 15 minutes at 180C. Could be a waste of good ingredients!Andrewnoreply@blogger.comtag:blogger.com,1999:blog-7956489623554999361.post-75155409624185381722013-01-22T10:26:32.847-05:002013-01-22T10:26:32.847-05:00LOL- Mike's a good sport, and the two lasagnas...LOL- Mike's a good sport, and the two lasagnas were SO different, it wasn't like eating the same thing that many days. But we did get our fill of radicchio. Kind of a fun experiment!karenhttps://www.blogger.com/profile/02387141835879842596noreply@blogger.comtag:blogger.com,1999:blog-7956489623554999361.post-38136701900614546612013-01-22T10:21:17.347-05:002013-01-22T10:21:17.347-05:00wow...I lost count...is that 5 or 6 days of lasagn...wow...I lost count...is that 5 or 6 days of lasagna? My husband would have packed his bag after the 3rd day.fiftyfinallyhttps://www.blogger.com/profile/16019730729530487031noreply@blogger.com