How to celebrate the approach of winter with the Radicchi PGI Insal'Arte and the gnocchi with the simple potatoes to prepare at home
Walking through the gardens in November is exciting. The earth is humid in the rains, cold and blown by the wind, yet it is able to give the spectacle of a splendid (and very good) flower. Stretched, with curled tips, turgid and crispy like the Radicchio Rosso di Treviso PGI.
Or round, open like a rose and shades of green and red that mix, variegated in a beautiful winter dance. These are the characteristics of the Variegated radicchio of Castelfranco PGI, a treasure of the Venetian lands so beautiful that it can also be used as a centerpiece.
To collect these delights for us, OrtoRomi that with Insal'Arte brings on our tables the selected and washed PGI Radicchi, ready for consumption. The company that for years has joined the Consortium for the Protection of the Variegated Radicchio of Castelfranco and of the Red Radicchio di Treviso PGI is a true connoisseur of these regional excellences and works every day to make them easily available and easy to prepare.
In tasty salads, rich side dishes, savory pies, delicious appetizers and unforgettable first courses. Such as our potato gnocchi with Radicchio Rosso di Treviso PGI a triumph of taste and freshness.
Recipe
To prepare the gnocchi with radicchio for 4 people, we have to start from the basic ingredient weighing 300 g of Radicchio Rosso di Treviso PGI Insal'Arte. For the potato gnocchi instead it will take 1 kg of potatoes, 280 g of flour plus a little, 150 g of Morlacco cheese, 2 yolks egg, butter is salt.
Now, boil the potatoes for 45 '; in the meantime, clean the radicchio and cut it into small pieces. Put it in a saucepan with a small knob of butter, for 10 ' frullatelo and let it dry a little more on the fire, in order to eliminate residual moisture, obtaining a rather thick puree.
Drain the potatoes, peel them and mash them. Weigh approximately 140 g of radicchio puree and add it to the potatoes, together with the egg yolks, the flour and a pinch of salt. Work the ingredients until the dough is detached from the hands; measure the flour according to the moisture of the dough.
Divide the mixture into loaves, then cut into small pieces, obtaining the gnocchi: rigateli on a fork and place them on a floured tray. Melt the cheese in a small saucepan with a knob of butter, until a smooth sauce is obtained. Cook them in boiling salted water, drain and serve with the cheese sauce. completing as desired with raw radicchio.
The radicchio we have chosen
To inspire our recipe, the Grilled with Radicchio di Treviso PGI Insal'Arte which comes from crops in specific geographical areas in the Veneto provinces of Treviso, Padua and Venice. Washed and cut into quarters, it is packaged in 250 g trays, perfect to be cooked on the grill, in a pan, baked or eaten raw. In the recipe above, they were instead passed in a saucepan with butter and smoothies to form the cream that has enriched the basic dough of the gnocchi. To achieve this result, the PGI product requires weeks of manual processing, resurgent spring water and the winter frost that characterize the Po Valley.
The range
But the tasting does not end there. Those who love sweet and delicate flavors will appreciate the Variegated radicchio of Castelfranco which is the first to be collected already between the months of October and November. We find it washed, cut and packaged in both 200g and both bags mixed with Radicchio Rosso di Treviso PGI. And speaking of a mix of radicchio, we find it in the rich version for lunch in the Cuor di Gusto pack in combination with shelled walnuts and cheese shavings.
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