Breadcrumbed Radicchio Rossa di Treviso
Radicchio is eaten mainly in the north-west of Italy, especially in the Veneto region. We are often
unadventurous about cooking salad leaves, but radicchio of Treviso is one where it works really
well. If it’s not available you could also use the Palla Rossa type, which has tightly wrapped
heads. The name translates literally as ‘red ball’. Serves 4
Ingredients:
4 heads of radicchio (Rossa di Treviso)
4 tablespoons flour mixed with a pinch of salt
2 small eggs, beaten
breadcrumbs for coating
olive oil
Clean the radicchio and remove some of the outer leaves. Cut the remaining central part
into quarters. Dry each piece and coat in flour, followed by the beaten egg and then the
breadcrumbs. Fry in olive oil until golden brown. Remove from the oil and place on kitchen paper
for a minute before arranging on plates for serving.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster
