"It's highly unlikely you're radicchio-averse if you're pausing to read this recipe, but just in case you are, be mollified that much of its signature bitterness is throttled by the sugar and vinegar (and butter and Parmesan) in this gorgeous pasta. Cooking down the chicory to the point of jamminess is an eye-opening approach that reveals a world of options beyond salad."
"It's highly unlikely you're radicchio-averse if you're pausing to read this recipe, but just in case you are, be mollified that much of its signature bitterness is throttled by the sugar and vinegar (and butter and Parmesan) in this gorgeous pasta. Cooking down the chicory to the point of jamminess is an eye-opening approach that reveals a world of options beyond salad. Test out the versatility of the radicchio jam by spooning some over risotto, seared chicken breasts, or grilled pork chops."
Radicchio's natural bitterness becomes balanced when combined with sugar, vinegar, butter, and Parmesan in a pasta preparation. Slow-cooking the chicory until jammy concentrates flavors and softens texture, transforming radicchio into a rich, savory-sweet condiment. The jam-like result provides a glossy, spreadable consistency that complements both simple pastas and more composed entrees. Spoonable uses include risotto, seared chicken breasts, and grilled pork chops. Reducing the chicory highlights versatile applications beyond salad and showcases how cooking techniques can expand ingredient roles in savory cooking.
Read at Bon Appetit
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