Cooking with Radicchio
February’s Bouquet: Discover the beauty of radicchio with recipes from Hello Palate. From crisp winter salads to saffron-infused pasta and roasted radicchio, explore global flavors that turn bitter into better. Perfect for seasonal cooking inspiration.
Cook with Love
In February’s chill, the kitchen hums,
Where love and laughter softly drums.
A whimsy of warmth, a playful cheer,
As radicchio blooms—winter's veneer.
A bouquet of color, a painter's delight,
Ruby and violet kissed by light.
Its petals, bitter, yet sweetly entwined,
A gift for the heart, the body, the mind.
Winter Salad with Castelfranco Radicchio, Citrus, and Moroccan Spices
This vibrant salad balances the slightly bitter Castelfranco radicchio with the brightness of citrus and warm North African spices.
Ingredients:
1 head of Castelfranco radicchio, leaves separated
2 oranges, segmented
1 blood orange, thinly sliced
½ red onion, thinly sliced
½ cup pomegranate seeds
½ cup toasted almonds
2 tbsp extra virgin olive oil
1 tbsp orange blossom water
1 tsp ground cinnamon
½ tsp ground cumin
1 tbsp honey or date syrup
Juice of 1 lemon
Salt and pepper to taste
Instructions:
In a small bowl, whisk together olive oil, orange blossom water, cinnamon, cumin, honey, and lemon juice. Season with salt and pepper.
Arrange Castelfranco radicchio on a platter. Top with orange segments, blood orange slices, red onion, pomegranate seeds, and toasted almonds.
Drizzle the dressing over the salad and toss gently. Serve chilled or at room temperature.
Rosa di Gorizia Radicchio and Saffron Pasta with Italian-Japanese Fusion
This warm, creamy pasta combines the elegance of Rosa di Gorizia radicchio with saffron and a subtle umami kick from miso.
Ingredients:
12 oz (340 g) linguine or spaghetti
2 heads Rosa di Gorizia radicchio, thinly sliced
2 tbsp olive oil
2 tbsp butter
2 garlic cloves, minced
1 small shallot, finely chopped
1 cup heavy cream or coconut cream
1 tsp white miso paste
1 small pinch of saffron threads, dissolved in 2 tablespoons of lemon juice
½ cup grated Parmigiano-Reggiano (optional)
1/4 cup chopped roasted hazelnuts
Salt and pepper to taste
Instructions:
Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water.
Heat olive oil and butter in a large skillet over medium heat. Add garlic and shallot, cooking until fragrant.
Add the Rosa di Gorizia radicchio and sauté until wilted, about 3-4 minutes.
Stir in the cream, miso paste, and saffron-infused lemon juice. Let simmer for 2-3 minutes, stirring until the sauce is smooth.
Toss the cooked pasta into the sauce, adding reserved pasta water as needed to coat evenly.
Serve with Parmigiano-Reggiano and cracked black pepper on top.
Roasted Treviso Radicchio with Maple-Balsamic Glaze and Tahini Yogurt
Treviso’s elongated leaves hold up well to roasting, becoming caramelized and tender, while a Middle Eastern tahini yogurt adds creamy depth.
Ingredients:
2 heads of Treviso radicchio, halved lengthwise
2 tbsp olive oil
2 tbsp maple syrup
2 tbsp balsamic vinegar
1 tsp smoked paprika
Salt and pepper to taste
Tahini Yogurt:
½ cup plain Greek yogurt
2 tbsp tahini
1 garlic clove, grated
Juice of ½ lemon
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C).
Whisk together olive oil, maple syrup, balsamic vinegar, smoked paprika, salt, and pepper. Brush the mixture generously over the radicchio halves.
Place the radicchio on a parchment-lined baking sheet and cut side up. Roast for 15-20 minutes until caramelized and tender.
While the radicchio roasts, mix the tahini yogurt ingredients in a bowl until smooth. Adjust seasoning to taste.
Serve the roasted radicchio warm, drizzled with tahini yogurt and an optional sprinkle of za’atar.
Bon appetit. Please leave a review or comment below. Share your love of cooking in the comments below.
