This unimaginatively named blog is intended to chronicle the dishes we cook at home.
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Sunday, October 26, 2008
Molto radicchio
A lighter box, and mostly greens. We have 3 or 4 radicchios now, we're not even trying to use it anymore, at least until we've eaten all the stuff we like more.
I have a recipe that's basically braised radicchio, with prosciutto and ... oh shoot, what's that cheese called... ementhaler, I think? Or gruyere? And white wine.
I guess we'd be interested. The only other idea we've had is building a radicchiopult to send it directly to the compost pile...
I made some radicchio stuffed with ricotta and walnuts last year, and it was OK, but a little bitter. We've stopped using it in salads, even in small amounts.
While all of those vegetables are really healthy, when examined solely for its antioxidant capabilities, radiccio is an antioxidant powerhouse compared to other fruits and vegetables.
I have a recipe that's basically braised radicchio, with prosciutto and ... oh shoot, what's that cheese called... ementhaler, I think? Or gruyere? And white wine.
ReplyDeleteAny interest?
I guess we'd be interested. The only other idea we've had is building a radicchiopult to send it directly to the compost pile...
ReplyDeleteI made some radicchio stuffed with ricotta and walnuts last year, and it was OK, but a little bitter. We've stopped using it in salads, even in small amounts.
While all of those vegetables are really healthy, when examined solely for its antioxidant capabilities, radiccio is an antioxidant powerhouse compared to other fruits and vegetables.
ReplyDelete