or Radicchio Triestino, a small-soft-leaf radicchio.
My father grew Radicchio Triestino in his Adelaide garden but I have never seen it for sale in Australia.
These are some of the salad vegetables I am able to purchase at the Queen Victoria Market. Notice the pale coloured beetroot (I also cook the leaves like spinach). The beetroot I ate in Trieste was always pale in colour.
Next to the red radicchio is the head of speckled, pale radicchio (radicchio biondo= blonde/blond).
Fennel and the baby cabbage are also suitable salad vegetables, as is rocket – rucola in Triestine.
When I lived in my parent’s house we ate brodo (broth) once per week. Sometimes it was made with chicken, sometimes with yearling beef and at other times it was a mixture of the two meats; a few bones were always included.
We always had brodo as the first course and the boiled meat as the second course, and this was always accompanied with Salsa verde.
Brodo is popular all over Italy and is considered essential when a member of the household is feeling unwell. It is seen as a restorative food in many other cultures as well.
Often we would have tortellini in brodo, but at other times, my mother added pastina (small pasta); these were either capelli d’angelo (angel’s hair) or thin egg noodles or stelline (small stars) or quadretti (small squares). Most of the time we had or favourite: gnocchetti di semolino floating in our brodo – these are small gnocchi, a specialty from Trieste. Because I spent my childhood there I became an expert gnocchetti maker from an early age.
Lately, with winter colds I have been making brodo and last week I also made gnocchetti. Although making them was second nature to me but next time I make them I will use a coffee spoon to make them smaller.
Beat softened butter and egg with a small wooden spoon until soft and well mixed. Use a small jug, milk saucepan or a bowl with steep sides.
Add the semolina and grated cheese slowly and continue to mix vigorously until perfectly smooth.
Bring the broth to the boil.
Use a wet teaspoon to shape the gnocchetti. Take small quantities of the mixture and slip small oval shapes off the spoon into the boiling broth. Keep the broth on a gentle boil.
Continue shaping the gnocchetti and poaching them until the mixture is finished. The gnocchietti rise to the surface when cooked (about 5 minutes). If cooking large quantities of gnocchetti, to prevent over cooking, take the cooked ones out with a slotted spoon before slipping in the new ones, but with the above amounts this will not be necessary.
Ladle broth and a few gnocchetti into each bowl and present with grated cheese.
The pasta I use is commercially made, but when I eat brodo in Sicily at my zia Niluzza’s (my father’s sister) makes fresh quadrettini (little squares) – she cuts the fresh pasta amazingly quickly.