500 g rice Vialone
500 g radicchio (red chicory)
200 g caciotta of Roman sheep
100 ml extra virgin olive oil
200 ml red wine
1 clove of garlic
2 l vegetable broth
- This course is: First Course
- Difficult to prepare: MEDIUM
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Cut the radicchio into julienne strips and wash them, fry the garlic in 50 ml of oil and, when it is quite browned, add the radicchio. Let it cook a bit, add 100 ml of red wine, add salt to your taste and cook the radicchio .
In a saucepan, toast the rice (we chose the Vialone) with 50 ml of oil, pour 100 ml of red wine and add the hot vegetable stock to cover.
Cook and when the broth will be completely absorbed, add the red chicory (radicchio) and other cooked vegetable broth.
Cook the rice with adding more broth as it dries, when the rice is al dente stir in caciotta sheep flakes and serve.
I tell you this recipe
with radicchio is a classic of the Venetian cuisine. Often the bitter taste of radicchio is combined with taleggio and gorgonzola. Personally I believe this Nordic dish better with another flavor soft cheese...the caciotta Roman sheep (caciotta Romana di pecora).
In this case I did not specify the varieties of radicchio to be used, leaving the choice to your taste and fantasy. However, it is important to remember that there are different types of radicchio and visually distinguishable characteristics such as radicchio of Treviso, radicchio of Chioggia radicchio Variegated Castelfranco Veneto, radicchio from Verona.
Radicchio, also known as "winter flower, is nothing else that a species of chicory Cichorium L. Intybus now widespread and consumed throughout Italy and the rest of the world. Radicchio di Treviso is produced exclusively in Treviso and its surroundings. Apparently the cultivation of chicory has been tried, several times, since the last century, in various parts of Italy and Europe without success.
It's a first course quite energetic, a good source of carbohydrates and fibers, but also rich in minerals such as calcium, phosphorus, zinc and copper. In addition also some vitamins (B1, B2, B6, B12, and vitamin E) are well represented .
The main ingredient of this is the radicchio which we have mixed with the caciotta that enriches proteins of high biological value.
Radicchio has many beneficial properties for our body. The presence of fibers help digestion and the secretion of bile and help in balancing the gut.
In addition, the radicchio is very rich in anthocyanins (red-violet pigments responsible for the characteristic color) that reduce your risk of cardiovascular disease.
Recent studies showed that the radicchio contains a much higher content of antioxidants to foods such as blueberries, raisins, strawberries, plums, already known to be foods rich in these molecules
It follows, that radicchio has important properties because, antioxidants slow down cellular aging and the aging of the skin and prevent the onset of cancer, especially colon cancer.
words to remember
risotto, radicchio, red chicory, caciotta of sheep, Venetian cuisine, anthocyanins
eBook Free - ti racconto una ricetta di Sezze
Tell a recipe to your friends
Twitter: tweet this recipe
Insert a comment