Radicchio and…
I look forward every year to the season in which when the price of this beautiful vairation of chicory becomes affordable. The real deal (which looks a bit more witchy than what I have here) is called Radicchio di Treviso and is grown in the Veneto region of Italy in the area around Treviso. I am not going to say much more about it than that because I don’t know much more and wouldn’t want to offend anyone from there by saying the wrong thing.
Around Treviso, and in season (starting from end of September for the “early” type and mid November for the “late” type) you will find radicchio used in everything. Grilled, with meat, in risotto, powering tractors, used as wreaths, to make clothing…OK, I don’t know about the last three, but it is to Treviso diet what high fructose corn syrup is to Uhmurican food. I personally find it a bit too bitter to stand on its own, however, I learned to love it prepared as a condiment for pasta with tuna when a friend prepared her daughter’s recipe one day at lunch quite a few years ago. My sidekick and I only eat it in season, so it is an autumnal treat for us. The ‘traditional’ version of this recipe includes tuna, but due to dietary restrictions, I had to make it without. I love this recipe because it can be prepared in the time it takes the pasta to cook.
Try it both ways and see what you think…
- 1 large radicchio head, or 2 medium heads, washed and sliced into ribbons
- 2 shallots (or ½ small white onion) sliced into ribbons (or leeks)
- 2 dried hot red peppers (the tiny ones)
- ¼ cup white or red wine
- 100 g tuna in olive oil, partially drained
- ½-1 garlic clove, minced
- olive oil
In a frying pan, saute onion, garlic and red pepper in a small amount of olive oil. Once the onion has become translucent, add radicchio and cover. Cook for 5 minutes. Add white wine and let cook until wine evaporates. Add tuna partially drained. Allow to cook for five more minutes. (I don’t have to include that you should have already put on the pasta, right?) Despite what Italians say about not putting cheese on fish dishes, grated parmesan is just fine on this, if you like.
Please note: Martina’s original version did not contain onion, garlic, wine, or red pepper. She doesn’t like spicy food!