Late radicchio: 4 delicious recipes

Red radicchio is an excellent vegetable to eat this season for its purifying and digestive properties. Its red color makes us understand that it acts as an antioxidant and if consumed in the evening it is useful against insomnia. It is rich in potassium and magnesium. In Veneto there are different types of radicchio: from Verona to Treviso passing through Lusia. They are all characterized by their pleasantly bitter flavor and crunchiness which, albeit to different degrees, are common characteristics. They should be consumed both raw and cooked, in both cases they pleasantly hit the palate!

With radicchio you can create countless quick, simple and delicious recipes! It is a refined and authoritative ingredient, capable of greatly characterizing the recipes of which it is part. Today I present to you four 100% Genuine, Innovative, Natural mini recipes that I have called: Tetra Radicchio!

Red salad: radicchio (red and pink), walnuts, apple, pomegranate, cooked chestnuts.



Pink rolls: radicchio, speck, various seeds: cooked in the oven for 10 minutes at 180°.



Purple seaweed : radicchio marinated in unfermented apple cider vinegar, juniper, pepper (preferably red), garlic, agave honey. Boil all the ingredients for 10 minutes, remove the radicchio and seasonings from the water, close everything in a jar for about 10 hours.



Orange pesto : radicchio, pumpkin, walnuts, parmesan cheese, dried plum, chilli pepper. Chop everything with two tablespoons of olive oil, put it in a jar, cook in a bain-marie for 15 minutes.



We grew this very particular vegetable directly in our garden! Read here to find out how we did it!