At close to $6.00 a lb., approximately the cost of a sirloin steak, Radicchio is a tad pricey at the supermarket. But don’t fret. With the planting season just about wrapping up for vegetables, now is the perfect time to start jotting down what different crops you can try your luck at next year. This is an easy one to sow by direct seed although it does take some time (3 months) in our colder climate for mature heads. And if you aren’t convinced by the ridiculous price of Radicchio, then possibly this recipe from Mario Batali’s Molto Italiano book might cinch the decision for you. You won’t taste the bitter flavor Radicchio is known for with this tasty recipe.
Radicchio al Rosmarino (Pg. 439 – Molto Italiano)
4 ounces pancetta (substitute for guanciale) cut into 1-inch long batons
4 long heads radicchio
2 tablespoons chopped fresh rosemary
½ cup white wine vinegar
Salt and freshly ground black pepper
Place the pancetta in a 10-to 12 inch sauté pan, set over medium heat, and cook until the fat is rendered, 5 to 6 minutes. Add the radicchio, increase the heat to high and sauté until it is wilted. Add the rosemary and the vinegar, season with salt and pepper and toss to coat. Serve hot or at room temperature. Makes 4 servings and goes well with sirloin steak on the grill. (All the savings from growing your own Radicchio can be used for the meat!)
So why not try this leaf chicory in your garden next spring and when the cooler temps roll around, you can enjoy these flavorful tastes on the patio. The inspirational quote of the day is a proverb. “Money grows on the tree of patience.” Radicchio may take some time to sprout in your garden, but when it does, you can enjoy the savings and the savory flavor.
Image of Radicchio from the Internet
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