Preheat the oven to 350°.
Add the chopped nuts.
Place the crumbs loosely into the baking tin and help it to stick together mostly around the edges by pressing it very gently.
Bake for 40-50 minutes or until it is golden brown on top.
Surprisingly I bought this head of radicchio this week. Although it is spring and nearly the end of October in Melbourne, we have been experiencing winter temperatures and this has prolonged the season for radicchio – it prefers cooler temperatures and is generally at its best from May to September. My vendor says that radicchio is now available throughout the year – this should please me, but it does not. How can a winter vegetable grow in a different season or how far does it have to travel to get here.
Let’s begin to discuss radicchio with the correct pronunciation. The sound of ‘ch’ in the Italian language and unlike the English sound, is pronounced as k.
Secondly, radicchio is a northern Italian vegetable originating from the Veneto region and Italian recipes, which include radicchio (like when cooked as in a risotto) are also northern Italian recipes.
This type of radicchio in the picture is from Treviso, a city that it is closer to Venice than Trieste where I lived as a child. Trieste is in the neighbouring region to the Veneto and it is called Friuli Venezia Giulia, which is on the furthest limit of the Italian northeast, near the Slovenian border. Various types of radicchio are cultivated in Trieste as well, varieties like the green biondissima that needs to be picked when very small and does not form a head. My father used to grow this variety in his home garden in Adelaide; I have seen the seeds in Australia, but I doubt if it will ever be sold as a salad leaf in Australia – a great pity.
|Men buying seeds in Palermo – photo courtesy of a generous reader of my blog|
I have been to Sicily many times and as a young person, I never saw radicchio, nor were my Sicilian relatives familiar with it, but for the last two years I have seen the Treviso variety of radicchio in a couple of modern Sicilian restaurants – usually used more for a decorative purpose, for example, a deep red leaf accompanying an octopus salad. The Sicilians import radicchio from the north; it is far too hot in Sicily to grow it and considered foreign in Sicilian cuisine.
Enough reminiscing, it is time for a recipe.
Radicchio can be cooked and there was one way that my mother used to prepare the large heads of Treviso radicchio, which I really like. The recipe may be a bit wintery, but eaten outside in the sunshine with a glass of rose sounds spring- like to me.
Select ½ -1 head of large radicchio per person (thin heads will char).
Cut large heads of radicchio in half lengthwise, sprinkle with salt and a little extra virgin olive oil and then grill on moderate heat .
It is then and presented with grilled polenta and a little fresh tomato salsa. The outer leaves will turn brown and the core will remain moist and will soften; it may take 15 -20 minutes with a couple of rotations and a little more oil.
Cooked polenta can be cut into a thick slice and also be grilled on the same BBQ grill or plate. See recipe in post:
Sprinkle the slice of polenta with oil and salt before grilling. Polenta is also a northern Italian ingredient.
Make a tomato salsa with the ¼- ½ cup of extra virgin olive oil, 2 cloves of garlic, peeled chopped tomatoes (800-1k can in winter, fresh tomatoes in summer) and a few leaves of basil, a little salt and pepper.
Mix the ingredients together and allow the sauce to reduce – uncovered – to a cream like consistency. Take off the heat.
Present a slice of polenta, the grilled radicchio and a splash of tomato salsa on each plate – the salsa will be sweet (and red) but have some tartness, the radicchio will be bitter (and a dark red- brown colour) and the polenta will have texture (and yellow).
If you would like a more substantial dish, a little grilled fish would not go astray.
Risi e bisi the classic Venetian dish was traditionally offered to the Doge (do not know which one) on April 25, the feast of Saint Mark. This is not surprising, it is spring in the northern hemisphere and peas are one of the symbols of the season.
It is a public holiday in Venice and all sorts of events take place.
Although Venetians celebrate his feast day they also celebrate Liberation Day (liberation from the Nazis at the end of 2nd World War) and Festa del Bòcolo (is a rose bud) and it is customary for all women, not just lovers, to be presented with a bud. The very old legend concerns the daughter of Doge Orso Partecipazio, who was besotted with a handsome man, but the Doge did not approve and arranged for the object of her desire to fight the Turks on distant shores. The loved one was mortally wounded in battle near a rose bush. There he plucked a rose, tinged with his heroic blood and asked for it to be given to his beloved in Venice.
I grew up in Trieste (not far from Venice and in the same region of Italy) and risi e bisi is a staple, traditional dish.
The traditional way of cooking it does not include prosciutto but prosciutto cotto, what we call ham in Australia. Poor tasting ingredients will give a poor result; use a good quality smoked ham. As an alternative some cooks in Trieste use speck, a common ingredient in the region (it tastes more like pancetta). Some of the older Triestini use lard and only a little oil.
My mother also added a little white wine to the soffritto of onion and the ham, but this also would have been a modern addition. The butter is added last of all for taste. Use parmigiano – parmigiano is the cheese used in the north of Italy, pecorino in the south.
The secret is in using good produce, preferably organic, young and freshly picked peas (for their delicate taste) and a good stock. My mother made chicken stock. If she had no stock, she used good quality broth cubes- very common in Northern Italian cooking.