Radicchio is a type of red-moon-leaf, bitter-leaf vegetables grown in Northern Italy. In addition to red-moor colors in white, it is also decorated with strip patterns.
It is also known as Poorosso, Radiçi, Heading Chicated, Red Chicory or Italian Chicory.
It is a plant belonging to the Family Family and has a tight head structure.
It is widely used in Italian and Mediterranean cuisine.
It is usually used in salads, sandwiches or foods such as pizza and provides intense taste contribution thanks to the bitter taste.
It can also be consumed by cooking in a grill or oven. In some cultures, it is served as a side meal as well as cooked vegetables such as radicchio, meadow or spinach.
Radicchio can be a rich source of antioxidants and other healthy foods. It may also contain a high amount of vitamin A, vitamin K and folic acid. It is also rich in many different nutrients, including dietary fiber.
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Calories: 9.2
Protein: 0.6 grams
Oil: 0.1 grams
Carbohydrates: 1.8 grams
Fiber: 0.4 grams
Sugar: 0.2 grams
How to Eat Radicchio? Radicchio is usually served raw, but grilled, sauté and more can be made. When cooked, the flavor is typically softer and less painful.
When choosing Radicchio, the leaves must have a bright color, no brunette, and have a harsh feel. It is ideally stored in the refrigerator to remain fresh.
If you wash before storing, it is recommended to put a paper towel in the storage container to absorb excess moisture to remain crispy. In general, Radicchio remains fresh for three to five days.
Some ways to use Radicchio in recipes:
Add to the salads.
Grill the slices and serve as a garnish.
Fry with balsamic vinegar.
Serve as a cabbage salad by mixing the grated alone or with grated cabbage.
Sweeten with olive oil, garlic and salt.
Add to soups, casseroles and pasta dishes.
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