New Food Series: Radicchio

Posted onAuthorCeltic Celiac

 

Radicchio: Pure, Vibrant Color
I’m trying to incorporate new foods into my diet, and into my cooking menu. The goal was to try one new food item each month but of course, as with all things, it didn’t quite turn out that way. Instead, it seems to be one new item every 2 or so months.

The first new food I choose was Radicchio, which is commonly found in salads and in Italian dishes on it’s own. I know I have had it before but never alone and in it’s ‘pure’ form.

What it is: Often refereed to as Italian Chicory, it is a bitter and ‘spicy’ red and white colored greenery. There are a variety of Radicchios, which differ in shape, size and taste. It grows best in cool temperatures, such as during fall and early spring.

Nutritional Facts: Radicchio is a good source of Vitamin K. In addition it is high in Potassium and Copper yet low in Sodium and Fat. Further Nutritional facts can be found here.

Health Benefits: Radicchio may be beneficial in decreasing intestinal parasites. It also seems to help with inflammation to a limited extent.

I was not a fan of the bitter taste when I ate one of the leaves independently. So, I got creative:

Parmesan Radicchio Crisps
 
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Author:
Cuisine: Gluten Free
Ingredients
  • 1 head Radicchio
  • 1-2 cups Shredded Parmesan (depending on desired flavor
  • 2 Tbs Olive Oil
  • Desired seasonings to taste (Garlic, Basil, Oregano, salt, cracked pepper)
Instructions
  1. Heat Oven to 425 degrees.
  2. Peel each individual leaf from the Radicchio. Rinse and Dry on a paper towel.
  3. In a bowl toss the Olive oil, Radicchio and seasonings until leaves are thoroughly coated.
  4. Lay leaves in one flat layer on greased/sprayed tin foil on cookie sheet. Sprinkle with Shredded Cheese.
  5. Place in oven and cook for 10-12 minutes, or until crisp.
  6. Eat right away for best texture and flavor, Enjoy!
Notes
Leaves will decrease in size and bubble as they cook. For a less fragile and less crisp treat cook for less time.

Crisps will lose 'crispness' over time, but they will remain delicious!

 

The Final Product:

The bitterness of the Radicchio is complimented well by the seasonings and by heating it up. Although fragile and crumbly, it made for a tasty snack with a unique personality. What I loved most about it had to be the look and texture of the cooked leaf with it’s visible veins and bubbles. Plus, it’s healthy!

What should my next new food be? Leave a comment with your thoughts!