grow | radicchio

By MEREDITH KIRTON

Chicory, Radicchio and Endive, which are all members of the same family, are becoming more popular as Australian’s tastes mature and their ability to appreciate the bitterness of some greens in a salad as well as classics like the sweet flavoured mignonette lettuces and classic ‘Icebergs’.

What many people may not realise is that they come in many forms, like the myriad of lettuces, from speckled egg looking types, to the classic frilled endive, to deep magenta leaves.  Some grow with a heart, whilst others are upright with toothed margins.

They all have a unique flavour, and the bitterness can toned down by serving them with a blue cheese dressing or tossing them in butter.  The other way you can reduce their bitterness is by the way they are grown.  Like lettuces, the faster they are grown, with regular water and fertiliser, the less bitter they will become, but, the other thing that sets these apart is that the can be blanched to make them sweeter.

Blanching in the garden is different to the kitchen; so don’t toss boiling water onto your plants!!  In the garden, blanching refers to blocking out sunlight, which is either done by placing an upturned pot over your plants, covering them in straw or, in the case of witlof (white leaf, as it translates in Dutch), roots are dug up in late summer, planted in pots of damp sand, and the resulting white shoots that appear buried in the sand over winter can be used.  These are called ‘chicons’ and are delicious in salad with orange and a mustardy vinaigrette.

So, to grow your own, simply sow them as you would lettuce, any time of the year and enjoy your health giving bitter greens in 10 weeks.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

cook | radicchio

By MANDY SINCLAIR

Radicchio & witlof gratin

1 witlof, cut in half, lengthways
1 radicchio, cut in half, lengthways
4 slices prosciutto
lemon wedges, to serve
white sauce
2 tbsp butter
2 tbsp flour
1 cup milk
½ cup grated parmesan cheese

1. Preheat oven to 180C or 160C fan. Grease a 6 cup baking dish.
2. Wrap a slice of prosciutto around each half of witlof and radicchio and place in prepared dish.
3. To make white sauce, melt butter in a saucepan on medium heat. Add flour and stir for 2  ins, until a roux is formed. Remove from heat, add milk, whisking constantly until well combined. Return to medium heat and cook for 5-10 mins, stirring constantly, until sauce is smooth and thickened. Stir in ½ cup of parmesan and stir until melted.
4. Pour sauce over witlof and radicchio and scatter over remaining cheese. Bake for 30 mins, until tender and golden. Serve with lemon wedges.

Serves 4

tip ….
If you find witlof too bitter, sprinkle over a little sugar before wrapping with prosciutto.

try this ….
Sautéed witlof & anchovies with pasta
Heat 2 tbsp of olive oil in a large frying pan on medium. Add 2 chopped witlof, 2 chopped garlic cloves and 1 chopped small chilli. Cook covered, for 8-10 mins, stirring occasionally, until tender. Increase heat to high. Add 6 chopped anchovies, 2 tbsp pitted chopped olives, 1tbsp baby capers and cook for 2-3 min, until fragrant. Stir through ½ cup cream and 2 tbsp chopped parsley. Serve with cooked fettucine or penne topped with shaved parmesan cheese.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS