What is Radicchio?

Radicchio is an Italian salad plant related to waiting. The distinctive plant grows in rich chestnut color with white veins and has a pepper taste that adds texture bites to salads. Radicchio is sometimes grilled or baked, creating a pleasant counterpoint for other grilled vegetables. It grows in popularity and can be found in most production sections. Radicchio is grown in the Mediterranean for hundreds of years and is used in various Mediterranean meals.

Radicchio resembles the most appearance, although it is not in the family of salad. It creates tight heads of the leaves torn around the central core and hit the ground. Radicchio makes a surprising color spray in the garden and its natural bitterness causes it less exposed to the decline of garden pests.

When selecting Radicchio in a food store, look for larger heads with looser external leaves. Tight small heads were probably too processed and May has dry cores. Radicchio can keep under the cold for one week and leaves would mwere rinsed before use.

For Radicchio growth, plant or seedlings seeds at the beginning of spring and late autumn, as the plant prefers radiator temperatures. It has a shallow root system and therefore prefers frequent watering by lightweight. Radicchio plant eight to ten inches (20 to 25 centimeters) apart to allow plant rooms to form heads. Radicchio will ripen in about 80 days. Harvest with a sharp knife and remove the roots from the soil before preparing for the next crop.

For grilling or baking, the leaves of Radicchio can be wrapped around other products or meat or prepared separately. If the barbecue separately, the head area longitudinally, sprinkle them into olive oil and salt to taste and grill until the core is tender and outer leaves, which can take approximately 30 minutes with occasional rotations. Sprinkle directly before serving with asagic or other cheese. Grilled radiCchio can be sweeter by mixing with sweet onions or other caramelizing vegetables.

In salads, be aware that the bitter flavor of Radicchio is disgusting for some consumers, so it should not be used for surplus if guests are not familiar with the waiting and other bitter green. It is a clear accessory to the green salad that performs with its excellent chestnut color and pepper flavor. However, it is easily brown and should not be chopped too early.