There are varieties with a bitter taste or sweeter, with an intense or variegated red leaf: radicchio is a vegetable that shows off on market stalls in recent months and is rich in minerals, including potassium and phosphorus, in addition to the B vitamins, vitamin C and K. As all the vegetables of this color is rich in antioxidants and, due to its very low energy power, it is indicated for low-calorie diets. Among the best known are the red radicchio of Verona, that of Treviso and Chioggia. Here our tips to cook it.

Lasagne with radicchio and sausage

An unusual lasagna with a strong flavor: to prepare it, clean the radicchio and cook it in a pot with a little oil and a clove of garlic. Do the same with the sausage. Then compote the lasagna alternating layers of pasta with radicchio, slices of smoked scamorza, pieces of sausage and spoons of bechamel. Bake at 180 degrees for about 20 minutes and serve.

cover the surface with some grated bread. Separately, sauté the radicchio heads in a pan with a knob of butter. Add two diced pears, brown and salt to taste. When everything has cooled down, add the diced smoked scamorza radicchio and spread the filling on the puff pastry.

Overlap the flaps of the pastry making sure that the ends are closed and sealed. Brush the surface of the strudel with beaten egg yolk and bake at 180 degrees for 20 minutes. Remove from the oven, let stand a few minutes and serve with salad as an accompaniment.

In omelette with taleggio

A second tasty dish that is prepared at the last moment. Clean and cut into strips the radicchio, sauté for ten minutes in a saucepan with a knob of butter and salt. Separately, beat five eggs with grated Parmesan and two tablespoons of milk. Add the radicchio and pour the mixture into a well-oiled pot. Cook the omelette for ten minutes then spread the thin slices of taleggio on the surface and put everything under the oven grill for five minutes. Serve the omelette with the new spinach.

Penne radicchio and walnuts

This recipe combines the strong and slightly bitter flavor of radicchio with the sweetness of chopped walnuts. Stew the radicchio in a pan with a knob of butter and when it is cooked add the chopped walnuts that you have browned first with the bacon cut into strips. In another pan cook the penne, drain and add them to the mixture of radicchio and walnuts and let them skip for a few seconds. Serve with a sprinkling of black pepper.

Shorts with cotechino

A tasty finger food with strong flavors. Cut and cook the radicchio in a little butter until it is very soft. Add salt and place it on the bottom of a glass. On top of the thin slices of Montasio cheese, which will melt with heat, add the Cotechino made previously cooked and diced and finished with a sprinkling of chopped nuts, stir and serve immediately.

Focaccia radicchio and scamorza

Quick to prepare, this focaccia can be served as a first course or as a starter of a rustic menu. To prepare it, spread the bread dough in a pan with a low and well oiled edge. Spread two or three tablespoons of oil over it and bake it for 15 minutes at 200 °.

Meanwhile, cut into thin slices three tomatoes or if you prefer, use one pass. In a saucepan, sauté the radicchio leaves cut into strips, with a tablespoon of oil, two sprinkles of balsamic vinegar and half a chilli pepper. When the focaccia is ready, remove it from the oven, spread the tomato over it, the slices of radicchio and fennel seeds. Sprinkle with a drizzle of olive oil and put under the oven grill for 5 minutes. Remove the pan from the oven, add the scamorza cut into small pieces and slices of bacon. Put under the grill for another 5 minutes, remove, cut into slices and serve.

Bream with radicchio and olives

Delicious and easy to prepare recipe. Spice and clean 2 or 3 salted anchovies, put them in a pot with a little oil and a clove of garlic and cook until they become a puree. Add the clean radicchio and cut into strips with taggiasche olives cut into small pieces, fillets of sea bream, two ladles of milk and a pinch of pepper. Cook with the lid until the fish is soft. Serve the sea bream on the bed of radicchio, olives and anchovies.

Fillet with radicchio

An appetizing second that can be prepared at the last minute. Brown the pork fillet in a little olive oil, then put it in a baking dish covered with coarse salt and bake at 180 degrees for 10 minutes. Remove from the oven, clean from salt and let it rest for a few minutes. Separately cut the radicchio into strips, toss it in a knob of butter and put it aside. In another pot, toast with a drizzle of extra virgin olive oil and a clove of garlic crumbled bread until it is golden. Compose the dishes with the slices of meat and the radicchio garnished with the bread crumbs and serve immediately.

Chestnuts pancakes with red radicchio

Prepare these pancakes by mixing the 00 flour with that of chestnuts. Add milk and knead the dough until it is homogeneous. Add a yolk, stir and let the dough rest for 30 minutes, covered. Separately whisk the albumen to snow, add it to the mixture and pour a ladle into a non-stick pan. Cook the pancakes two minutes per side. When they are ready sprinkle with radicchio cut into strips, season with a drizzle of extra virgin olive oil, a sprinkling of pepper and serve hot.

Sandwich with radicchio and lard of Arnad

For these small sandwiches you can use black bread, which goes very well with the lard of Arnad. In a saucepan with a knob of butter brown the thinly sliced ​​radicchio for a few minutes. Stuff the sandwiches with slices of lard, radicchio, a few chopped walnuts and a drizzle of chestnut honey.