Red chicory is one of the most popular and sought after vegetables produced mostly in the Veneto region where local producers are experts in cultivating this vegetable from the chicory family. It is primarily a winter vegetable.
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INGREDIENTS |
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Paglia e Fieno La Collezione Barilla |
250 |
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g |
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Meat broth |
1 |
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cup |
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Olive oil |
4 |
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tablespoons |
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Red chicory |
4 |
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tufts |
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White onion |
1 |
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Fresh sweet marjoram |
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to taste |
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Parmigiano Reggiano cheese |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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Wash the red chicory, remove the leaves from the white core and cut into strips. |
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Cook the onion in the oil. Add the red chicory, and the stock and cook for 5 or 6 minutes, season to taste with salt and pepper. |
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| 3. |
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Cook the Paglia e Fieno La Collezione Barilla in plenty of salted water and drain when "al dente". Toss in the pan with the sauce and Parmigiano Reggiano cheese. Sprinkle with marjoram leaves and serve. |
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CHEF'S NOTE |
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Treviso red chicory is famous for its slightly bitter flavour. However, if you prefer to sweeten it slightly, during cooking add a drop of honey or a teaspoonful of sugar. |
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The bitter sweet characteristics of the radicchio require a soft dry white wine with a light structure such as an Orvieto secco or an Est Est di Monte Fiascone. |
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