We started growing Radicchio a few years ago. It is cross between a cabbage and lettuce green and can be added to salads, but make sure you balance with other lettuce types it as it has a bitter flavor that can be overwhelming by itself. This is what is left of our radicchio for the season as we were hit pretty hard by a temperatures in the teens. Usually the lettuce crops can survive the 20 degree temps but not so much below that temperature.
As you can see the plants form into a head almost like a cabbage. This one is being picked today for a pasta dish with tortellini, mushrooms and radicchio. I had this dish in Rome a few years back minus the mushrooms and decided to recreate it as home. This is what I came up with and it is now a family favorite.
Tortellini with Radicchio and Mushrooms
1 family package of tortellini
4 garlic cloves peeled and chopped
1 tablespoon olive oil or coconut oil
1 1/2 cups cream, milk or 1/2 and 1/2 (depending on how many calories you want)
3/4 cups of crumbled Gorgonzola
1/3 cup of grated Asiago
1/4 cup of cream cheese
1 head of chopped radicchio
1 package of mushrooms sliced
Black Truffle Oil
Boil Tortellini according to package instructions or until they float to the top of the pan of water and drain. In the meantime, heat oil and add garlic and mushrooms, saute around 5 minutes until mushrooms start to brown. Remove mushrooms from pan and set aside. Add cream, milk or 1/2 and 1/2 and heat to simmer. Add the cheeses and stir until melted and combines into a thick creamy sauce. Add radicchio and mushrooms and stir until radicchio is wilted a bout 2-3 minutes. Add the tortellini and stir to coat with the sauce. Service with grated Asiago on the side. Drizzle black truffle oil onto pasta.
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